Southwest Smoked Chicken Fatty

Instructions

• Step 1: In a small mixing bowl, combine the cream cheese, pico de gallo, and Ray's Loco Gringo Rub, and mix well.
• Step 2: Add to a gallon sized zip-top bag and squeeze the mixture to the bottom, rolling into a uniform log. Add to the fridge and allow to chill for 25 minutes.
• Step 3: In a large mixing bowl, combine the ground chicken, sausage, eggs, bread crumbs, jalapeños, and seasonings. Mix well.
• Step 4: Add to a gallon sized zip-top bag and press flat, filling the bag in an even flat layer, add to the fridge, and allow to chill well.
• Step 5: On a large parchment paper, prepare a bacon weave by alternating bacon slices in a 9x9 inch size. Place a 2nd piece of paper over the bacon weave and roll flat, pressing the bacon tightly.
• Step 6: On a piece of parchment paper lay out 8-9 slices of serrano ham in an even layer slightly overlapping the slices. Add the chilled log of cream cheese and, using the paper, roll up tightly.
• Step 7: Remove the meat mixture from the fridge, and cut down the sides of the bag, add the serrano ham log to the top of the chicken mixture, and using the bag, roll up tightly.
• Step 8: Add the rolled meat mixture on top of the bacon weave and roll up tightly.
• Step 9: Using a Mesh Cooking Mat, roll the fatty tightly and cook at 325ºF for about 75 minutes until the chicken mixture is at 165ºF. Allow to rest for 15 minutes before slicing.