The smoked bacon wrapped fatty has been around for a while and it is probably one of the best smoking recipes around.

For those not in the know, a smoked bacon wrapped fatty is simply a pound of sausage, rolled out flat, stuffed with cheese, veggies, other meats, whatever the mind can think up, and then wrapped in a blanket of bacon that has been weaved together carefully. It is then smoked for three hours and the end result makes your eyes roll back in your head when you taste it.

I made an attempt in one of my newsletters from last year cutting the size of the fatty in half but it still did not satisfy my desire for something smaller, simpler and more personal. Something that did not require a degree in bacon weaving or in flattening out sausage using a zip top bag.

The original fatty is as tasty as it comes but I have heard a lot of folks complain and I have even thought myself that this is a lot of complexity and work for something that gets eaten so quickly.

This is where the wheels in my head started turning and I figured, I could make something about the size of half a sushi roll that could be picked up and eaten in a couple of bites, no knife required, if one wanted to and Miss Manners wasn't seated at the table. Not to mention, I have a certain affinity for finger foods!

This miniature smoked bacon wrapped fatty is the bomb diggety and I think you'll readily agree once you've tried them.

Important Information
  • Prep Time: 1 hour
  • Yield: About 12-14 pieces
  • Cook Time: 1 hour
  • Smoker Temp: 225°F – 275°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Mesquite
What You'll Need

Get the Recipes for Jeff’s Rub and Sauce


Many of you already use my rub and sauce to season up meats and appetizers such as the smoked bacon wrapped fatty. These miniatures are rolled in the rub after they are wrapped with bacon and it is the perfect amount of seasoning. Some of the filling recipes below also use the sauce recipe which is included in this set when you purchase.

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Prepare the Fillings

For the larger fatty, you would normally just layer on the ingredients such as cheese, onions, jalapeños, pulled pork, ham, barbecue sauce, etc. but since we are working with miniatures, I have found it to be much easier to go ahead and mix the ingredients ahead of time then spoon a tablespoon of it onto the sausage and wrap it up.

I have provided several recipes for fillings but don't feel constrained by the amounts or the ingredients. Let your imagination run wild.

Each of these will make enough for about 3-4 miniature bacon wrapped fatties. I usually mix up several of these fillings and make an assortment.

Reuben Filling

  • 2 TBS pastrami, chopped or torn into small pieces
  • 2 TBS Sauer kraut
  • 1 TBS Swiss cheese, grated
  • 2 TBS 1000 Island dressing (use more if desired)

Ham and Cheddar

Hawaiian Pulled Pork

Buffalo Chicken

Asian Pulled Pork


Surf n' Turf

  • 2 TBS of raw* sirloin (or other tender steak), chopped into small pieces
  • 2 TBS of very small shrimp or shrimp cut into small pieces
  • 1 TBS of green peppers/onions cooked until al dente in a frying pan with a little olive oil
  • ½ TBS of Worcestershire sauce

*I figure the steak will reach at least medium during the cooking process. If you are worried about it, you can always cook/grill it first.


  • 1 TBS of cream cheese, softened
  • 1 TBS of mixed cheese, grated (Mexican blend, 4 cheese blend, etc.)
  • 2 TBS of jalapeño, cleaned, deseeded and chopped
  • 1 TBS of lil' smokies, chopped into small pieces

Once your selected fillings are made and ready, set them aside.

By the way, if you come up with different variations, post them in the comments area below for everyone to enjoy!

Prepare and Fill the Sausage

Divide 1 pound of sausage into 10 equal sized balls.

How I made the FIRST SIX of them (not the easiest way)

When I first started messing with these, I made the sausage balls then pressed all of them flat on a piece of wax paper.


I then spooned on about 1 TBS of the filling in the center of the sausage.


I then carefully removed the sausage from the wax paper by working my hand under it all the way around and folded the sausage over and around the filling sealing the edges by pinching it.

It worked but it was a little time consuming and the sausage was sticking to the wax paper and making me mad.

New plan!


I then discovered that I could simply make the sausage ball then flatten the sausage into a boat right there in my hand.


It was also easy to stuff with the filling right there in my hand.


With no need to work it off the wax paper, it was fairly quick and easy to fold it over like a taco and pinch the edges together to seal it closed.

Form into shape by rolling in your hand and pressing in on both ends just a little bit.


Wrap in a single strip of bacon..


Roll in a plate of my dry rub..


And Voila!


Just to give you an idea of the size of these.. I'll compare it to a normal sized jalapeño pepper.

Actual dimensions of the miniature bacon wrapped fatties are 3-½ x 1-½.


In order to keep them separate, I placed each individual kind in a separate plate with a small label on the edge of each plate notating what the filling was.


I also made a diagram showing where they would be located on the smoker grate.

I ended up making 16 in total and figured I could place them like so..


Getting the Smoker Ready

I used my XL Big Green Egg for cooking these.

Set up the smoker for cooking at about 225°F to 275°F (if you are able to) with plenty of smoking wood to last about 1 hour. I recommend using mesquite for a good smoke flavor in a limited amount of time.

With these, a little hotter than normal is better as it helps to crisp the bacon.

Here's some information that I have written on various smokers.

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

Smoking the Bacon Wrapped Fatties

Place them directly on the grate making sure, as I did, to notate the filling of each group.

You can easily cook these hotter to help crisp up the bacon a little better but they will get done in about 35-40 minutes if you do them as hot as 275°F so watch the temperature and when they reach 160 in the center, they are done regardless of how hot you decide to smoke them.

Another option for crisping the bacon is to precook it until it's about half done. Partially done but still flexible enough to wrap around the filled sausage.

Serving the Smoked Bacon Wrapped Fatties

These are more of an appetizer for game day, tailgating, parties, etc. so I just recommend you bring them in and let everyone dive right in while the cheese and filling is still bubbling.


The ham and cheddar cheese cut open.. cheese oozing nicely even after it's been sitting for a few minutes.


The reuben version was especially good but I felt like I wanted more sauer kraut taste. You'll have to see if you agree with me on that.


And finally, the Hawaiian pulled pork was absolutely heavenly!


After the fatties came off the smoker, I had the “bright idea” to use colored toothpicks to differentiate between them. You still have to make a quick cheat sheet to tell you which filling belongs to which color but you might like this option better than labeling them on plates and the toothpicks can easily handle the smoker heat as well.


Get the Digital Recipes for Jeff's Rub and Sauce
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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Printable Recipe


Miniature Smoked Bacon Wrapped Fatty

Call it a bacon wrapped fatty or a bacon explosion but the bottom line is that these baby's are one of the best things since sliced bread. I have discovered that making them miniature sized just ups the ante on awesomeness!

  • Author: Jeff Phillips
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 6-8
  • Category: Appetizer
  • Cuisine: Hot Smoking


  • 1-½ lbs ground breakfast sausage
  • 1 lb of bacon (or 1 strip each)
  • Jeff’s Rub (purchase recipe here)
  • One or more of the filling recipes below


Prepare the Fillings

Reuben Filling

  1. TBS pastrami, chopped or torn into small pieces
  2. TBS Sauer kraut
  3. TBS Swiss cheese, grated
  4. TBS 1000 Island dressing (use more if desired)

Ham and Cheddar

  1. heaping TBS of ham, diced
  2. cheddar cheese cubes (I buy the ones already cubed. You could also use grated)
  3. TBS of Jeff’s barbecue sauce (purchase recipe here)

Hawaiian Pulled Pork

  1. TBS of pulled pork, shredded into small pieces
  2. TBS of pineapple, crushed
  3. TBS of Jeff’s barbecue sauce (purchase recipe here)

Buffalo Chicken

  1. heaping TBS of diced or shredded chicken
  2. TBS of Jeff’s barbecue sauce (purchase recipe here)
  3. TBS of Frank’s Original Red Hot sauce
  4. cheddar cheese cube (optional)

Asian Pulled Pork

  1. TBS of pulled pork, shredded into small pieces
  2. TBS of Sriracha sauce
  3. TBS of Hellman’s REAL mayonnaise
  4. TBS of Jeff’s barbecue sauce (purchase recipe here)


  1. TBS of pepperoni, diced
  2. TBS of mushrooms, diced
  3. TBS of red onions, chopped
  4. TBS of mozzarella cheese, shredded
  5. TBS of Jeff’s barbecue sauce (purchase recipe here)

Surf n’ Turf

  1. TBS of raw* sirloin (or other tender steak), chopped into small pieces
  2. TBS of very small shrimp or shrimp cut into small pieces
  3. TBS of green peppers/onions cooked until al dente in a frying pan with a little olive oil
  4. ½ TBS of Worcestershire sauce
  5. *I figure the steak will reach at least medium during the cooking process. If you are worried about it, you can always cook/grill it first.


  1. TBS of cream cheese, softened
  2. TBS of mixed cheese, grated (Mexican blend, 4 cheese blend, etc.)
  3. TBS of jalapeño, cleaned, deseeded and chopped
  4. TBS of lil’ smokies, chopped into small pieces
  5. Once your selected fillings are made and ready, set them aside.

Prepare and Fill the Sausage

  1. Divide 1 pound of sausage into 10 equal sized balls
  2. Flatten a ball of sausage onto your hand forming a boat
  3. Place about a TBS of filling into the boat
  4. Fold the ends of the boat together and pinch edges to seal
  5. Form into shape by rolling the sausage in your hand
  6. Wrap an entire piece of bacon around the filled sausage
  7. Roll the bacon wrapped sausages in a plate of rub

Smoking the Bacon Wrapped Fatties

  1. Place directly on the grate of your smoker
  2. Smoke at 225°F to 275°F for about 1 hour or until they reach 160°F
  3. Serve immediately


About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

9 Comments on this article. Feel free to join this conversation.

  1. Kirk October 3, 2017 at 8:34 am - Reply

    Don’t pay the $18.95 for his rub and BBQ sauce recipes. I did and all I got was the one rub recipe. Total rip-off.

    • Jeff Phillips October 3, 2017 at 8:17 pm - Reply

      Kirk, I am happy to help with this. I offer (3) recipes and with the link provided you should have had access to download ALL of the recipes. I am emailing PDF copies of the recipes to you right away and you can let me know if you need further help with this =) Have a great evening!

  2. Cameron Roberts May 25, 2015 at 11:48 am - Reply

    These things are a little cumbersome to put together but well worth it. I used Jimmy Dean maple bacon, stuffed with Feta cheese, carmalized onions, and diced pickled Jalapenos, wrapped in hickory smoked bacon. Little suckers were the Party pleaser to say the least.

  3. Tolmie July 13, 2014 at 1:02 am - Reply

    I made about 60 of these stuffed with blue cheese and they vanished in 10 min between about 15 people and some people were mad that they did not even get to try one. A true party pleaser. I have made them a few times since and find that generally 3 is a good count per person. Pretty much the best thing you can put in your mouth!

  4. Sue June 29, 2014 at 7:16 am - Reply

    I sauted small dice peppers and onions and jalepenos (just for a little kick), soft scrambled eggs and cheese. Wrapped that in breakfast sausage and maple bacon. Did this the day before when smoking a tri-tip. The next morning, took thawed shredded hash browns packed around the little fatties and deep fat fried them- just till the hash browns browned and the fatties heated through–1 or 2 minutes. The best!! Thanks

  5. Scott May 27, 2014 at 2:29 pm - Reply

    Gave these a try over the weekend. Used cheddar, Swiss cheese and ham. Came out very tasty and will give them a try again. Thanks!

  6. John May 3, 2014 at 12:48 pm - Reply

    I prepared these the night before…(3 kids under the age of 3 do not let me have fun while they aren’t sleeping!)…and swore I wouldn’t make them again…after tasting these little things…I take it back! They are heavenly! I used ham and pepper jack in mine…sooooo good! Thanks Jeff!

  7. mikelisab March 24, 2014 at 6:26 am - Reply

    We tried the fattys with a twist. Don’t care that much for saugage, but wondered what your recipe would be like with hamburger. “IT WAS AWESOME”. Did everything exactly the same only used hamburger, stuffed some with ham and cheese, some with ham cheese and sliced jalapeno, and some with ham, cheese and mushroom.
    Used your rub and BBQ sauce, all turned out well.

  8. Peter Meissner March 2, 2014 at 1:24 pm - Reply

    Jeff – Kind of after the fact this being 3/2, but I wanted to tell you I smoked your pork crown roast for 20 people on Xmas day , served it with individual cheese and prosciutto souffles. True to your prediction, the pork was simply awesome! My wife and I figured we would have some for the next day – no way – it was picked clean….Thanks so much for your site. I find the smoking process one of the few things that enables me to relax in an otherwise hectic world. Take care – PM

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