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.