Recipe

Bacon Explosion Recipe

Add Step-by-Step Photos	Dixiejet / All my dishes 11 months, 1 week ago I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries. Behold, BACON EXPLOSION!!! Prep:60m Cook:180m Servings:8	Dixiejet
	pork

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Ingredients

2 pounds thick cut bacon

2 pounds Italian sausage

1 jar of your favorite barbeque sauce

1 jar of your favorite barbeque rub

Directions

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbeque seasoning on top of your bacon weave. I would recommend trying Bad Byron’s Butt Rub.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.

Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your smoker gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. It should take about 2.5 hours, with a 2.5 inch diameter.

Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish.

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. Does life GET any better than this ?!?!?!

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Comments

jett2whit 11 months, 1 week ago said:
Un-be-weave-able!!! I love it!!

boofie 11 months, 1 week ago said:
This deserves an award for most outstanding and unique use of bacon. The bacon weave alone makes me think of the coolest BLT on the block.

clbacon 11 months, 1 week ago said:
All I can say is "WOW!!!!!!" It really IS the coolest bacon on the block!

wolfpackjack 11 months, 1 week ago said:
This is great... My cardiologists number is :
1-800-heart-attack..... LOL... too...good... ty.dave

lovebreezy 11 months, 1 week ago said:
Oh my, this is making me shake with anticipation. Can't wait to try this!

krumkake 11 months, 1 week ago said:
Dixie, you are WICKED! Yeah, a nicely wrapped cardiac arrest plate, but what a way to go!! The flavor of this has to be outstanding - how can you go wrong with that list of ingredients?!?

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