How to Smoke a Triple Pig Fatty
September 23, 2015
What could be better than breakfast pork sausage wrapped in bacon? How about adding a third layer of piggy goodness? Yep! You guessed it. We are adding a pork loin the wrap. That’s pig… wrapped with pig… wrapped with pig!
You may have seen a bacon wrapped stuffed sausage fatty… sometimes called a bacon explosion. They truly are a wonderful medley of meat. This recipe adds another layer of pork that your smoker will appreciate… and your guests will too! I like to call it the Triple Pig Fatty.
PIG #1: Pork Loin
PIG #2: Pork Breakfast Sausage
PIG #3: Thick Sliced Bacon
Your Favorite Pork Rub & Other Spices
STUFFING OPTIONS: Jalapeño peppers, Onions, Green Peppers, Cheese
WOOD: Sugar Maple & Pecan
Here’s how we do it:
1) Chop up your Veggies and set aside
Pig – Plus Pig – Plus More Pig!
2) Slice into your pork loin from the top down the long way but don’t cut all of the way through. You want the end result to be about 1/4 inch thick. Sometimes this technique is known as butterflying or butterfly filleting.
Slice your pork loin so it makes a single big flat fillet
3) Next add a layer of pork sausage about 1/4 inch thick. covering the entire pork loin.
Top that Pork with Pork!
4) Season entire layer with your favorite pork spices. Here is also where you add your optional ingredients! Covering this layer with chopped veggies and/or cheese.
5) Starting at the end closest to you, carefully roll the fatty onto itself (Man… it is tough to not make a drug joke right here.)
You gotta roll the fatty before you can smoke it.
6) Now make your bacon weave
This is as close to knitting i have ever come
7) Lay the fatty at one end of the bacon weave and again roll it up. Sometimes making the bacon weave on top of butcher paper will help with the rolling process. I forgot to do that part. DOH!
Pig wrapped in Pig wrapped in Bacon!
8) Sprinkle another layer of spices across this entire masterpiece
9) Stand back and marvel at your piggy creation.
Bask in the Glowing Aura of Piggy Goodness
10) Fire up the smoker with a 50/50 combo of Sugar Maple and Pecan Wood (trust me) this gives a great flavor combo.
Place lovingly in the smoker
11) Smoke at 220 F for about 4-5 hours.
This is what it looks like after about 2 hours
12) Make sure internal temp reaches 160 degrees Fahrenheit. Remove from smoker and let rest for 10 Minutes.
Behold the Triple Pig Fatty! aka. the Bacon Wrapped Stuffed Sausage Pork Loin.
13) Carve that fatty into 1 inch thick slices and serve.
Try not to drool on your screen. 😉
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