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Ingredients3 h 40 m servings 609 cals
Original recipe yields 8 servings
- Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.
- Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.
- Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.
- Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.
- Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.
- Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
- Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.
- Cook's Notes:
- Breakfast sausage may be substituted for the Italian sausage.
- For a crispier bacon roll, when you remove it from the smoker, place the roll in the broiler for about 5 minutes to crisp up the outside, then baste with the barbecue sauce.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of barbeque sauce. The actual amount of sauce consumed will vary.
Per Serving: 609 calories; 42.6 g fat; 21.7 g carbohydrates; 32.9 g protein; 102 mg cholesterol; 3440 mg sodium. Full nutrition
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