They were great - big hit!
i used ground beef instead of ground pork like the ham and cheddar fatty's, and i have to say i liked the beef better.
I may have filled them a little too much...was tough to get a good seal on the ends with the ground beef, so i lost more cheese than i would have liked
i would either go with the "less is more" mentality when filling them, or save a few "meatballs" to cram into the ends once the logs are rolled.
2 things i did that i think really helped keep their shape, was fully wrap them in saran wrap, grab the ends tight, and roll the log along the counter. the saran tightens up on it, and puts it into a nice tight log form. I then tossed them into the fridge for half hour while i got the smoker going. getting them cold seemed to help them keep shape while the bacon began to cook and seal everything in!
the pic attached is from previous fatty's, but it gives you the idea of what i mean by "wrap in saran, and roll along the counter while the saran tightens up the roll" kind of thing.
cheers,
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