Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

BACON BACON BACON BACON BACON BACON BACON BACON LOVELY BACON WOOOOOONDERFUL BAAAAACOOON!!!

*coughs* Sorry, had to :p

This is from !

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Please fave and comment on the original submission: https://www.furaffinity.net/view/8156801/

After you put a little bacon on it add some more. This is a sensational bacon bonanza from the kitchens of hypr

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So I tried my hand at making the dish of awesomeness.

This was for a furmeet / birthday I had at the KW furmeets, and this seemed to be a very popular item there.

The house actually smells like bacon because of the cooking.

Anyways this is based on the recipe at

http://www.bbqaddicts.com/recipes/p.....con-explosion/

I used a pound of loose Italian Sausage
a pound of bacon

Some bbq sauce that was of the guinness blend and a bbq rub that I found

https://www.food.com/recipe/ainsley.....ice-rub-444453

This rub gave the bacon explosion a good kick of spice to it, it wasn't salty, more spicy, but between Guelph and Kitchener is a good 25-30 minute drive so we drove there, and when the bbq was ready the top rack of the grill it went just to warm it up, lets just say nuka-kitty loved it so much he was begging for the recipe and ate about a 1/4 of the one I bought for the meet.
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Ingredients

1 pack bacon
1 pound loose Italian sausage

bbq rub (Recipe I used is below, though you can use any rub or seasoning for it.)

bbq rub

( 2 teaspoons paprika
2 teaspoons chili flakes
2 teaspoons caster sugar
2 teaspoons light soft brown sugar
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons finely ground black pepper
2 teaspoons salt

Directions:

1 Simply mix it all together! )

bbq sauce

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 bacon 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.

The next step is to add some barbecue seasoning on top of your bacon weave. Take the pound 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

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.

Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

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 complete the construction 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.

Oven recipe is the same up until cooking process.

To create the Bacon Explosion in the oven, prepare the recipe following the original instructions. Place a thermometer into the thickest part of the meat. Bake on a rack inside of a roasting pan, to allow the grease to drip. Bake at 375 degrees for one hour or until the internal temperature reads 165 degrees. Your oven-baked Bacon Explosion is mouth-watering and juicy! Enjoy!

Use a meat thermometer just to be safe.

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