Post by bluejmv13 on May 18, 2012 12:33:07 GMT -5
The first artery clogging, myocardial infarction inducing, cholesterol spiking recipe I have is this. It is called bacon explosion.
I am not giving a quantity for the makings. It is going to depend on your bacon folks. The length of the strips. I would not recommend using thick cut bacon. I found that doesn't work quite as well.
The first step is you are going to weave bacon together like weaving a basket. Use 1 strip across the top and 1 strip down the side. Weave bacon tightly until you are across the top and down the side completely. Tight is important here. Putting Saran Wrap or something similar on your work surface helps with clean up.
Next get your favorite ground sausage. I highly recommend getting a real fatty sausage. It keeps the explosion moist. Make a layer of the sausage over the bacon weave. At least 1/4" thick.
Now take slices of a good pepper jack cheese and layer on top of the sausage.
Roll this up into a log making sure to keep the bacon weave very tight being sure to tuck the ends in. Secure with toothpics if necessary.
Put this on your smoker at about 250. I prefer cherry wood for pork products. If you feel your explosion is getting a little dry you can baste with apple juice. I like to smoke this for two to three hours then move towards the hot end of the smoker and crisp up the bacon at the end. Make sure the internal temp of the explosion is 165 before removing.
Let the log rest for at least 10 minutes or until the cheese is no longer excessively runny.
Slice, serve, enjoy.
I am not giving a quantity for the makings. It is going to depend on your bacon folks. The length of the strips. I would not recommend using thick cut bacon. I found that doesn't work quite as well.
The first step is you are going to weave bacon together like weaving a basket. Use 1 strip across the top and 1 strip down the side. Weave bacon tightly until you are across the top and down the side completely. Tight is important here. Putting Saran Wrap or something similar on your work surface helps with clean up.
Next get your favorite ground sausage. I highly recommend getting a real fatty sausage. It keeps the explosion moist. Make a layer of the sausage over the bacon weave. At least 1/4" thick.
Now take slices of a good pepper jack cheese and layer on top of the sausage.
Roll this up into a log making sure to keep the bacon weave very tight being sure to tuck the ends in. Secure with toothpics if necessary.
Put this on your smoker at about 250. I prefer cherry wood for pork products. If you feel your explosion is getting a little dry you can baste with apple juice. I like to smoke this for two to three hours then move towards the hot end of the smoker and crisp up the bacon at the end. Make sure the internal temp of the explosion is 165 before removing.
Let the log rest for at least 10 minutes or until the cheese is no longer excessively runny.
Slice, serve, enjoy.