Pork

Italian Meat Stuffed Fatty

Chef Greg

Prep Time: 15 min

Cook Time: 1 hrs

Difficulty: Intermediate

This Italian Meat Stuffed Fatty is packed with smoky goodness and a dash of sweetness from Rossarooski's Honey Rib Rub. Perfect for the carnivore, carb-conscious, and anyone who loves savory Italian meats!

Instructions

Step 1: Preheat recteq to 325℉.
Step 2: Add the bulk ground sausage to a zip top bag and smash the sausage into a uniform thickness to fill the bag. Place back in the fridge to get cold.
Step 3: Lay a large piece of plastic wrap on a prep counter and lay 8 slices of bacon next to each other. Lift back every other slice and lay down another slice to create a weave, repeat until there is an 8 slice x 8 slice weave.
Step 4: Place another piece of plastic on the top and use a rolling pin to make the weave more uniform.
Step 5: Place the flattened Sausage on a large piece of plastic wrap, add the pepperoni, salami, and cheese over 2/3rds of the sausage. Using the plastic wrap to help, roll up the sausage very tightly.
Step 6: Add the rolled sausage onto the bacon weave and roll up in the bacon. Use the plastic wrap to create a very tight cylinder.
Step 7: Season the outside of the fatty with the Rossarooski's Honey Rib Rub.
Step 8: Add to the recteq and cook for 60-75 minutes until it reaches an internal temp of 155℉ and the bacon is crisp.

Ingredients

Serving Sizes

Ingredients

2 pound(s) Pork Sausage, ground
¹/₄ pound(s) Pepperoni, deli-sliced
¹/₄ pound(s) Salami, deli-sliced
¹/₄ pound(s) Provolone Cheese, sliced
1 pound(s) Bacon
2 tablespoon(s) Rossarooski's Honey Rib Rub

Tools Needed

Gallon Zip Top Bag
Plastic Wrap

Step 1: Preheat recteq to 325℉.
Step 2: Add the bulk ground sausage to a zip top bag and smash the sausage into a uniform thickness to fill the bag. Place back in the fridge to get cold.
Step 3: Lay a large piece of plastic wrap on a prep counter and lay 8 slices of bacon next to each other. Lift back every other slice and lay down another slice to create a weave, repeat until there is an 8 slice x 8 slice weave.
Step 4: Place another piece of plastic on the top and use a rolling pin to make the weave more uniform.
Step 5: Place the flattened Sausage on a large piece of plastic wrap, add the pepperoni, salami, and cheese over 2/3rds of the sausage. Using the plastic wrap to help, roll up the sausage very tightly.
Step 6: Add the rolled sausage onto the bacon weave and roll up in the bacon. Use the plastic wrap to create a very tight cylinder.
Step 7: Season the outside of the fatty with the Rossarooski's Honey Rib Rub.
Step 8: Add to the recteq and cook for 60-75 minutes until it reaches an internal temp of 155℉ and the bacon is crisp.

Chef Pairings

Pair up this protein-packed dish with a lighter side like our Green Jacket Salad or a fresh batch of Smoked Garlic Bread.