Christmas day bacon bomb
#1
JK Freak
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Join Date: Sep 2007
Location: Lanark IL
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#2
JK Super Freak
i wrote in another thread the other day about my fantasy of a porkchop wrapped in a pound of bacon, double fried and served on top ofanother pork chop . you have surpassed the mediocreness of my fantasy with your reality sir! kudos
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JK Enthusiast
Join Date: Oct 2012
Location: Pensacola
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#5
JK Enthusiast
Recipes for bacon bombs (also called fatties) are only limited by your imagination.
Any ground meat/sausage flattened out into a square.
Top with any combination of fruits, veggies, meats, cheeses, and/or sauces.
Roll or fold into a log shaped hunk of awesomeness, making sure that all toppings have now become fillings. You want a completely sealed log.
If you wish, and I highly recommend, apply a dry rub of your choice liberally to the outside of the log.
On a piece of wax/butcher paper, weave together a bacon sheet to serve as your wrap.
Place log on the center of the bacon weave and, with the assistance of the wax paper, wrap firmly, using toothpicks to hold any loose bacon ends to the log. Some people suggest trimming the excess off, but these loose bacon flaps crisp up super nicely and serve as icing on the heart attack-inducing cake.
Again, using your dry rub, liberally apply it to the outside of the bacon weave.
Place on your preheated smoker, using woods that compliment whichever meats you've chosen (mine usually consist of 95% or more of pork, so I use a 3:1 Apple or cherry to hickory ratio).
Cook until recommended internal temp of whatever meat your log is made of. Most use pork, so without looking I believe it's 165, but verify first before taking my word for it and serving this up to your family.
My wife really likes sweet Italian sausage stuffed with pepperoni, pineapple, mozzarella, black olives, and pizza sauce rubbed in a brown sugar based rub.
I like spicy sausage stuffed with jalapenos, onions, and cheddar rubbed in the same sweet rub. The contrast of spicy with the sweetness from the rub and the fruit wood is amazing. Serve with a nice pale ale. With this one, though, be sure to buy nose plugs for the wife. Maybe yourself, too, if you find no pride in celebrating your own aromatic creations.
Any ground meat/sausage flattened out into a square.
Top with any combination of fruits, veggies, meats, cheeses, and/or sauces.
Roll or fold into a log shaped hunk of awesomeness, making sure that all toppings have now become fillings. You want a completely sealed log.
If you wish, and I highly recommend, apply a dry rub of your choice liberally to the outside of the log.
On a piece of wax/butcher paper, weave together a bacon sheet to serve as your wrap.
Place log on the center of the bacon weave and, with the assistance of the wax paper, wrap firmly, using toothpicks to hold any loose bacon ends to the log. Some people suggest trimming the excess off, but these loose bacon flaps crisp up super nicely and serve as icing on the heart attack-inducing cake.
Again, using your dry rub, liberally apply it to the outside of the bacon weave.
Place on your preheated smoker, using woods that compliment whichever meats you've chosen (mine usually consist of 95% or more of pork, so I use a 3:1 Apple or cherry to hickory ratio).
Cook until recommended internal temp of whatever meat your log is made of. Most use pork, so without looking I believe it's 165, but verify first before taking my word for it and serving this up to your family.
My wife really likes sweet Italian sausage stuffed with pepperoni, pineapple, mozzarella, black olives, and pizza sauce rubbed in a brown sugar based rub.
I like spicy sausage stuffed with jalapenos, onions, and cheddar rubbed in the same sweet rub. The contrast of spicy with the sweetness from the rub and the fruit wood is amazing. Serve with a nice pale ale. With this one, though, be sure to buy nose plugs for the wife. Maybe yourself, too, if you find no pride in celebrating your own aromatic creations.
Last edited by Terry Hesticles; 12-28-2012 at 10:27 AM.
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#8
JK Enthusiast