Bacon Explosion Recipe

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while still providing a smoky flavor.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage lowers calories and fat content.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

Lay out a gallon zip top bag and make small cuts at the corners for air escape.

Place the sausage inside the bag and press it out evenly, using hands or a rolling pin.

Cut along the seams of the bag to turn the sausage out onto the work surface.

Season the inside of the sausage with R Butts R Smokin' Ozark Heat Rub.

Warm the barbecue sauce with honey to make it fluid and brush a layer on the sausage.

Add diced cooked bacon and pepperjack cheese on top of the sauce, leaving a strip at the edge to seal.

Roll the sausage up into a fatty and place it in the fridge.

Lay out half of the bacon horizontally to assemble the bacon weave.

Pull back every other slice of bacon and lay one of the remaining slices on top, then fold back the horizontal slices.

Repeat the process to create a complete bacon weave.

Place a sheet of plastic wrap on top of the bacon weave and turn it out onto the work surface.

Place the fatty at one end of the weave and use the plastic to help wrap it in the bacon weave.

Smoke the bacon explosion at 275°F on a Yoder Smoker YS640 Pellet Cooker.

Monitor the internal temperature with a probe or instant read thermometer.

Brush the outside with more barbecue sauce when the internal temperature reaches 150°F.

Continue cooking until the internal temperature reaches 160°F, then pull it off the cooker.

Let it rest for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens