This is the way to properly prepare a bacon-weave wrapped fattie.
My recipe was posted at TVWBB a couple weeks before the Bacon Explosion debuted. This method for making a bacon wrapped fattie is still the best. It avoids the need to overcook the fattie in an attempt to cook the bacon.
Trying to cook the bacon at smoker temperatures is a futile endeavor. Higher heat than can be achieved in a smoking pit is needed to crisp the outer layer, and the inner layer of bacon will never cook because it never gets much above the internal temperature of the fattie.
The key to properly cooked bacon is to precook the bacon weave. This also reduces the time needed in the smoker to what is needed to cook the sausage, resulting in a moister product. A higher pit temperature of 275 to 300 is recommended to keep the bacon from getting soggy.
Ingredients
1 Pound Bacon
1 Pound fresh sausage or other ground meat
1/4 to 1/2 pound grated cheese
Diced Chiles
Optional - anything else you can think of
Method
Preheat oven to 400F. Weave the bacon into a 9 x 11 inch lattice. Place the bacon on a rack on a jelly roll pan and bake until cooked, but still pliable. This will take 15 to 25 minutes depending on thickness of bacon.
On a piece of foil or wax paper, press sausage flat to approximately 9 x 11. Layer the cheese completely over sausage and sprinkle with chiles and other optional ingredients. Carefully roll the sausage, doing your best to achieve a spiral effect with the cheese and fillings. Wrap the precooked bacon weave around the sausage fattie using toothpicks to hold the bacon in place if needed.
Cook the fattie over your favorite smoke wood at 275 to 300 for 45 to 60 minutes, to an internal temperature of 160F.
This is the fabulous Bacon Cheeseburger Redneck Sushi.
My recipe was posted at TVWBB a couple weeks before the Bacon Explosion debuted. This method for making a bacon wrapped fattie is still the best. It avoids the need to overcook the fattie in an attempt to cook the bacon.
Trying to cook the bacon at smoker temperatures is a futile endeavor. Higher heat than can be achieved in a smoking pit is needed to crisp the outer layer, and the inner layer of bacon will never cook because it never gets much above the internal temperature of the fattie.
The key to properly cooked bacon is to precook the bacon weave. This also reduces the time needed in the smoker to what is needed to cook the sausage, resulting in a moister product. A higher pit temperature of 275 to 300 is recommended to keep the bacon from getting soggy.
Ingredients
1 Pound Bacon
1 Pound fresh sausage or other ground meat
1/4 to 1/2 pound grated cheese
Diced Chiles
Optional - anything else you can think of
Method
Preheat oven to 400F. Weave the bacon into a 9 x 11 inch lattice. Place the bacon on a rack on a jelly roll pan and bake until cooked, but still pliable. This will take 15 to 25 minutes depending on thickness of bacon.
On a piece of foil or wax paper, press sausage flat to approximately 9 x 11. Layer the cheese completely over sausage and sprinkle with chiles and other optional ingredients. Carefully roll the sausage, doing your best to achieve a spiral effect with the cheese and fillings. Wrap the precooked bacon weave around the sausage fattie using toothpicks to hold the bacon in place if needed.
Cook the fattie over your favorite smoke wood at 275 to 300 for 45 to 60 minutes, to an internal temperature of 160F.
This is the fabulous Bacon Cheeseburger Redneck Sushi.