Bacon Wrapped Jalapeño Cheese Fatty

It is crazy to think that we are in 2021. While new years always bring new goals, I have constantly found myself wanting to expand my recipe writing abilities. This Bacon Wrapped Jalapeño Cheese Fatty smoked on the Oklahoma Joe’s Bronco Drum Smoker is exactly what I am talking about. Ground pork stuffed with cheese, onions, garlic, cream cheese and jalapenos wrapped in the illustrious bacon weave (find my video of facebook to learn how to do this). It is fun, detail-oriented and glazed with a Keto Spicy BBQ Sauce.

What is a Fatty?

While the name might seem a little off-putting, a classic “fatty” is quite the opposite. This delicious meal is usually ground meat seasoned up, stuffed with deliciousness and wrapped in bacon. It is basically a glorified bacon wrapped meatloaf stuffed with cheese and other goodies. However, the only thing that a Fatty shares with a meatloaf is a weird name and that it is absolutely delicious.

I was first introduced to this dish while watching another online BBQ pitmaster make her own. While I was at it, I realized that it would be the perfect recipe to pair with a keto friendly bbq sauce for the glaze. Thus the Bacon Wrapped Jalapeño Fatty was born.

The first step in making our Bacon Wrapped Jalapeño Cheese Fatty is the wrapping in bacon. I think the most efficient and attractive option is the bacon weave. The process of making bacon into a single intertwined flat piece that can be used to wrap around objects is exactly what we do with a bacon weave.

The idea is to lay out 8–10 pieces of bacon parallel to each other without any gaps. Next, you fold up every other bacon slice just a little bit and lay a piece of bacon on top of the flat bacon so that it is perpendicular. Next, I fold up the bacon laying down and place another bacon slice down. If confused, just watch my recipe video on Facebook for visual instruction!

Let’s try the Bacon Wrapped Jalapeno Cheese Fatty!

Finally, we are making the Fatty. We season the ground pork and lay it flat out over the bacon weave. Add the stuffing to one side and roll the Fatty up tightly. Place it in the fridge to set for 15 minutes. Next, let’s preheat the Oklahoma Joe’s Bronco Drum Smoker to 275F. I prefer using the drum smoker because it can keep low temperatures well while being able to hit higher temperatures at the end of our cook.

We add the Bacon Wrapped Jalapeño Cheese Fatty to the Oklahoma Joe’s Bronco Drum Smoker and cook for 2–2.5 hours until it is 160F internal. I puree the pickled jalapeños, pickled jalapeño juice and garlic cloves when the fatty is close to finished. Add that to a cast iron skillet that we mix with the rest of the Keto Spicy BBQ Sauce. Glaze the outside of the fatty and crank up the heat on the smoker. Once it is ready to go, we pull off, rest and slice in. Delicious, smoky, cheesy and absolutely money. Cheers!