Bacon heaven

**Fernbay** · 10-03-09, 10:03 AM

Heres the low down on how to make a double bacon sausage log

The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbecue seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Plowboys Yardbird, Bad Byron’s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen’s All-Purpose Rub.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)

Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

**Fernbay** · 10-03-09, 10:03 AM

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana in no time flat!

**rob916** · 10-03-09, 10:22 AM

That is the most wonderful thing I have ever seen Fernbay, thanks for teasing me.
Hmmmmmm, Bacon (there might be a god)

Now I just have to clean up the drool.

**gavpk** · 10-03-09, 10:25 AM

Hey Fernbay, is your real name Homer Simpson?

love ya work mate.

**tagg** · 10-03-09, 11:15 AM

Luv it good work dude bugger i am hunrgy now lol

Tagg

**enf** · 10-03-09, 12:06 PM

F*ck me, that looks brilliant...I'll be thinking about it for days.....

I've already had one heart attack man, waddaya trying to do?

Cheers
enf

**Fernbay** · 10-03-09, 12:13 PM

I think the 5×5 bacon weave is pure genius

**machine** · 10-03-09, 12:31 PM

Hmmmmm, my arteries are thickening just by reading this recipe.

Luv ya work

**xnavyman** · 10-03-09, 12:51 PM

As much as I love bacon and Italian sausage I will have to just look at the pics and drool.

My diabetes specialist, cardiologist & vascular surgeon would have heart seizures if they saw that I was even thinking about it.

It sure made the mouth water.

**ocd_csv** · 10-03-09, 03:56 PM

small bites small bites.

Looking at it again

mmmm bacon (said in homer style)

**Godzilla** · 10-03-09, 09:13 PM

Wow!!!!

I love my pork and bacon......yum, crackling.

Your best work by far Fernbay.

**Hakko** · 10-03-09, 10:44 PM

Originally Posted by xnavyman

As much as I love bacon and Italian sausage I will have to just look at the pics and drool.

My diabetes specialist, cardiologist & vascular surgeon would have heart seizures if they saw that I was even thinking about it.

It sure made the mouth water.

Aren't you allowed to spoil yourself on the odd rare occasion

Very tempted to have a go myself....nice find Fernbay

thanks for sharing.

**NoService** · 10-03-09, 11:41 PM

oh my god

pure genius

gotta love the pig

NS

**best4less** · 10-03-09, 11:45 PM

Even Elvis would struggle with that one

**xnavyman** · 11-03-09, 10:51 AM

Originally Posted by Hakko

Aren't you allowed to spoil yourself on the odd rare occasion

Very tempted to have a go myself....nice find Fernbay

thanks for sharing.

If I was to eat something like that I would have to walk 10 miles every day for a month to get the fat off.

Since becoming a diabetic last year I have dropped 14kgs and at about the weight I was on joining the Navy back in '67.

**skozzy** · 12-03-09, 01:56 AM

Im shocked, he didn't use any rock salt and personally I would have stuffed it pork and beef fat for the yummy flavour. Back to the drawing board.

**Helen** · 12-03-09, 11:48 AM

Now here is a heart attack in the making.lol
Yukkkkk.

**skozzy** · 12-03-09, 02:10 PM

Can I order 2 and Super Size it please.

**Globe** · 12-03-09, 02:31 PM

Originally Posted by Helen

Now here is a heart attack in the making.lol
Yukkkkk.

I'm with you Helen, I can feel the fat congealing around my heart just reading the recipe.

On another note, the yanks do really eat deep fried crispy bacon for breakfast, it is everywhere over there.

@ exnavyman, Congratulations on the 14kg loss, has the diabetes got better or is it about the same?

**xnavyman** · 12-03-09, 02:40 PM

Originally Posted by Globe

I'm with you Helen, I can feel the fat congealing around my heart just reading the recipe.

On another note, the yanks do really eat deep fried crispy bacon for breakfast, it is everywhere over there.

@ exnavyman, Congratulations on the 14kg loss, has the diabetes got better or is it about the same?

I am only on 500mg metformen twice daily now. When I left hospital 11 months ago I was on 12 pillis in the morning, 4 @ night plus a lantus injection.
Now I only have 5 of a morning & 2 @ night & no lantus.

I have more problems with my potassium levels than my sugar levels. I still have sugar in my tea, have ice cream, cakes etc but in moderation. I only drink diet soft drinks and a lot more water. I cut out a lot of fat in my diet and that helped with the weight loss. 30 minutes walk everyday also helps.

So I suppose you could say that I am a lot better now than this time last year.

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