Difficulty: Intermediate
Pork
Italian Meat Stuffed Fatty
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.