Smoked Bacon Bomb
Recipe information
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Cooking:
40 min.
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Servings per container:
8
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Source:

Ingredients for - Smoked Bacon Bomb

1. Thick-cut bacon, divided - 2 pounds
2. Barbeque seasoning, divided, or to taste - 3 tablespoons
3. Bulk Italian sausage - 2 pounds
4. Finely shredded Cheddar and Monterey Jack cheese blend - 1 cup
5. Diced fresh jalapeno pepper (Optional) - ¼ cup
6. Green onions, thinly sliced - 2
7. Garlic, minced - 4 cloves
8. Barbeque sauce, divided - 1 (12 ounce) bottle
9. Wood chips, soaked - 1 (12 ounce) bottle

How to cook deliciously - Smoked Bacon Bomb

1. Stage

Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.

2. Stage

Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.

3. Stage

Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.

4. Stage

Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.

5. Stage

Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.

6. Stage

Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

7. Stage

Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.