Italian Meat Stuffed Fatty

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.