Bacon-Wrapped Fatty

You will also need two large sheets of waxed paper and a gallon-size zip-top bag.

Now let me start by saying you can stuff this however you want. I went with an Italian style stuffing because I wanted to finish the bacon wrapped fatty with pizza sauce rather than barbecue sauce, but take the general layout here and make it your own.

Start by making your bacon weave. Basically just weave the 16 pieces tightly into a square shape on a clean work surface. It only takes a few minutes. See related blog post for a photo of mine. There are many online instructions how to make one.

Once the bacon weave is made, lay it on a large sheet of wax paper. Next add the Italian sausage into the resealable plastic bag. Seal the bag and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.

Once the pork is nice and even, using scissors, cut along the side the edges of the bag. Carefully flip it over and onto the second piece of wax paper. Remove the bag.

Add the mushrooms, garlic, onion, cheese, basil, salt, pepper and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon, at one edge of the square. Repeat the rolling process with the bacon. Now you have a bacon and pork log!

Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven at 350 F after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165 F.

When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

The end result is a great smoky flavor, along with an exterior of crispy bacon, and an interior of super tender pork, melted cheese, and great vegetables. It was surprising, to say the least, how great this was. I had it as a sandwich the following day, and don’t even get me started on that one!