Irish Smoked Fatty



The recipe for the award winning Irish Smoked Fatty:

Ingredients the Fatty:

1 lb of thin sliced bacon (thick sliced bacon will not work well, even if you prefer it!)

2 lb of bulk sausage

One Hump Dry Rub

One of Dr. Gonzo's Peppermashes (Jalapeno, Kamehameha, Supermash, etc.)

Formulation:

On a piece of foil or wax paper, make a weave of the bacon, placing one strip over another strip, until a nice checkerboard weave is created.

Liberally coat the bacon weave with One Hump Dry Rub

On another piece of Wax paper or oiled foil, spread the sausage out so it is about the same area size as the bacon.

Liberally coat the sausage with one of Dr. Gonzo's Peppermashes (your choice of mash, as hot or mild as you like)

Roll the sausage in to a nice tight roll, and roll the bacon weave about it. Wrap in foil and allow to sit for an hour in the fridge

Grill or smoke the Fatty until has reached an internal temperature of 170 F

Ingredients of the glaze

1 TBS of Mustard Plaster

1 TBS of Smoke Isle Elixir

1 TBS of Big Jerk Sauce

2 -3 TBS of BBQ Sauce (a sweet one)

3 oz of Beer

Mix all the ingredients together, and baste the Fatty 10 minutes before it is done.

Serve Warm