Bacon Explosion!


 
M

Mark S Canada

New member
Started with:
1. 2lb bacon (thick cut)
2. 2lb hot Italian sausage
3. 1lb creme cheese
4. 1 cup shredded cheddar cheese
5. one jalapeño!

Cooked at 250ish to an internal temp of 165

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Things I would change:
1. Regular instead of thick cut bacon
2. 1/3rd the amount of creme cheese
3. Add a lb of sausage
 
Holy Heck Man!!! This is I think the best looking rap I've seen. That picture where it's cut open is outstanding.
You said you'd cut the cream cheese by a third and add more sausage was it just that rich, or did it just need a little more kick?
 
~Mark~ said:
Holy Heck Man!!! This is I think the best looking rap I've seen. That picture where it's cut open is outstanding.
You said you'd cut the cream cheese by a third and add more sausage was it just that rich, or did it just need a little more kick?
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It’s to rich with all the creme cheese. It held really well; I thought it may leak out when I cut into it. Also more kick would never be a bad thing.
 
Everybody over critiques their own cook, but i would take a few slices of that right now.
I'll be looking for round two..
 
CGariepy said:
How long was your cook time? May do one for my parents 50th anniversary next weekend
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It cooked for roughly 3 hours. Temps held very consistently between 240-260*

If you do go with thick cut bacon I would consider a way to get excess heat to it at the end to cook the bacon further. I was to close on the internal temp when I realized it need more heat!

I opened all my vents but I didn’t want to overcook it so...
 
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