Bacon Explosion

September 24, 2012 2:00 am Published by 2 Comments

Photo credit: Don Ipock for The New York Times

You want the Bacon Explosion? We’ve got your Bacon Explosion right here!

What you’ll need:
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub

To begin construction, 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 barbeque rub on top of your bacon weave. Use your favorite rub/seasoning for the ultimate explosion. Now that your bacon is well seasoned, it’s time to add the sausage. Take two pounds 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 whichever you prefer. If you like it spicy, make it spicy.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up to your liking (crunchy, crisp, chewy- what have you). 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. Since this is a barbeque recipe, you 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.

After you have finished saucing and seasoning the pork-tastic creation, you have to roll it. Carefully separate the front edge of the sausage layer from the bacon weave and begin rolling it 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 your 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 it’s ready to be cooked up. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your 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.

Now that your Bacon Explosion is fully cooked, you need to add some finishing flavors. Using a basting brush, coat the entire surface of the log with the same barbecue sauce you had used earlier. Make a thin layer. 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.

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on your favorite sandwich bread.

And there you have it, folks! The Bacon Explosion! It’s an exploding flavor of bacon and pork in your mouth! (Sorry, we just couldn’t resist.)

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  • Sully says:

    Brianne, you absolutely need to make a video of you demonstrating how to make this step by step. You will get a million + views, and cooking dummies like me need this. Also, I’m an internet marketer, and can edit video. If you want to make the video and have me edit into form for you, let me know.

  • Howdy BaconLovers 🙂
    My friends know me for bakin’ with bacon quite often.
    I’ve made about 6 of these bacon explosions this year for different events with friends, each one is a slightly different variation.

    I was using hamburger meat before I knew it had a name – BACON EXPLOSION! I’ve been making them ever since 😀
    —— —– —– —– —–
    Here’s a pic of my most recent one
    My weave is 8×8.
    One whole pound of Italian sausage. Quarter pound of diced ham, turkey and shredded cheese. Topped with a quarter pound of fresh made bacon bits.

    Here’s my favorite way to dice up the turkey and ham

    Here’s the log after rolling before heading to the oven.

    Here’s how it looks when done and basted with BBQ sauce.

    Here’s how I like to slice them (keeps them from falling apart):
    —— —– —– —– —–
    1.) SWEET/HOT: Follow instruction for weave, do NOT add a BBQ rub, add something SPICY!!!
    I like to make my own, here’s a good recipe:
    For a little more variation, I like to make 1/2 of my Bacon Explosion with a spicy rub (and then baste the outside with Sriracha), and the other half with brown sugar + sugar cane sugar (and then baste the outside with molasses or honey).
    I haven’t tried this yet, but I want to try adding Sriracha and Honey to the center someday 😉

    2.) MAC&CHEESE: Follow instructions for weave + italian sausage. Add your favorite mac & cheese to the middle with a handful of diced velvetta cheese cubes and bacon bits to the center. I made this before, but didn’t take pics.

    3.) PIZZAPIE: Follow instructions for weave + italian sausage. Top with your favorite toppings. Hold the cheese. Do NOT roll!!!
    On a separate cookie sheet, bake another bacon weave, the same size as the first one. Fuse the bottom Explosion with the top weave with as mush shredded cheese as you like.
    Tried and tested … very messy!

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