quote:Originally posted by mneeley490:quote:Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
I've done the same, but have you tried it inside a bacon weave?
or coring out the bone of a ham and putting said sausage inside after wrapping it in bacon?