Tuesday, June 14, 2016

Smoked bacon explosion

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:
  • 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.



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