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| Bacon explosion! |
I made this bacon explosion years ago, but in the oven. After experimenting with the smoker for a while, I thought how much better this would be slow smoked? And, I tweaked the recipe a bit.
What I had:
What I had:
- 2 packages of 12 oz bacon
- 1 lb hot pork sausage
- 1/2 medium white onion, chopped
- onion powder
- garlic powder
- dried parsley
- paprika
What I did:
- Browned one of the bacon packages
- Used the second bacon package to weave a tight mat
- Sprinkled the seasonings on the bacon mat
- Layered the pork sausage over the bacon mat
- Sprinkled the chopped onions and browned bacon on top of the sausage
- Sprinkled some more seasoning
- Rolled the sausage, without the bacon mat, backwards, trying to keep all the ingredients inside
- Then, rolled it back with the bacon mat
- Put it on the smoker at 225 degrees, bacon seam on the bottom
- Take it off the smoker when it reaches 165 internal temperature. Let it cool, slice it as thick or thin you want.
