Yeah Muebe,
I like a single wrap the best for fatties. I just think the bacon is more fun to eat that way. That was some very lean bacon however...almost too lean. You cant notice due to the cruddy flash on my phone but the entire layer of pork is nice and red! Adding a 18" Amazen lit at both ends is THE way to go with a pellet smoker!
Smoke,
I now wish I had added some more heat, like some Jap's. I soaked the habanero slices for a day in sprite. Even did a few drains and refills in that time.. The heat was only down to about half! I then sweet pickled em in with the onion. Should have added more ...got scared. Next time I'll do away with the Hab's and just use hot pickled Jap's and onion. I will DEFINITELY add the cilantro....why I didn't this I time I don't know! There was some in the refrigerated tub of pico I used but not noticeable. It also needs some kind of sweetness. Neither the ground pork nor the chorizo add that. Maybe Tees bacon rub could have helped? Maybe that and some minced vidalia mixed in with the ground pork? Hmmm.
Also, I did a Pepperoni pizza fatty: Pepperoni, mozz, onions, banana peps, boboli pizza sauce wrapped in Johnsonville sweet Italian sausage. Simple but good:
