Today we are going to create a bacon explosion! That’s a sausage fatty that’s stuffed and wrapped in bacon. To make this you will be using two pounds of pork sausage, one pound of raw bacon slices, one pound of diced cooked bacon, and 8 ounces of pepper jack cheese.
The first thing you’re going to do is layout a gallon zip-top bag. Make some very small cuts at the corners of the bag so the air can escape. With this done you can place our sausage inside and begin pressing it out. You can do this entirely by hand or you can use a rolling pin to make things evener. With the sausage rolled out evenly you should cut along the seams of the bag to turn the sausage out onto your work surface.
Time to Stuff the Bacon Explosion
To stuff this fatty we’ll start by seasoning the inside of the meat. You will do a moderate layer of R Butts R Smokin’ Ozark Heat BBQ Rub. You will also want to add some barbecue sauce to the inside so that you get that sweetness throughout. Combine this with chili slinger chipotle BBQ sauce with a little bit of honey and warm it just to make sure it’s incorporated and fluid enough to brush on. Go ahead and brush on a layer of the barbecue sauce, on top of the sauce, you should add the diced cooked bacon. as well as the pepper jack cheese.
Leave a little strip at the edge so that you can seal it. Roll the sausage up into a fattie. Put it on a plate and put it in the fridge whilst you assemble your bacon.
You will need about a pound of bacon slices to assemble your bacon weave. Start by laying out half of the bacon horizontally on your cutting board. Now working from one side pull back every other slice of bacon just a couple of inches. Lay one of the remaining slices of bacon on top and fold the horizontal slices back into place. Now working from the opposite side you will repeat the process of folding back every other slice of bacon. Alternating as you go and laying in the remaining bacon vertically.
Continue to repeat these steps and before you know it you’ve got one big sheet of bacon weave. With the bacon weave complete it’s time to wrap the bacon explosion. To make it a little easier to roll up it is a good idea to place a sheet of plastic wrap on top of the weave and turn it out onto the work surface. With this done. place the fattie at one end of the weave and use the plastic to help wrap it.
With this done it is time to cook the bacon explosion. Head out to the cooker and you want the temp to be up around the 275 mark. If you have a smoke with different shelves place it somewhere near the top. Close the lid and let the smoker do its magic.
You’ll want to monitor the internal temperature either with a probe or with an instant-read thermometer. When that internal temperature reaches 150 degrees Fahrenheit it’s time to brush the outside with more barbecue sauce. Continue cooking until the internal temperature reaches 160 degrees Fahrenheit. At which time you can pull it off the cooker. Let it rest for about ten minutes before slicing it and serving it. It should still be very hot by then. You can slice your bacon explosion up and serve it just like it is or throw it on a bun and eat it like a burger.
Love bacon? Why not make your own! Check out how-to here.