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Bacon Explosion

"This is my version of the Bacon Explosion. There are many versions on the web whether it's called a pork fatty, bacon bomb, etc...No matter how you slice it, it's an insane barbecue flavor in an artery-clogging roll. If you have a smoker, you have to try this one. Remember, moderation is the key when eating a bacon explosion. Enjoy."
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Ingredients

3 h servings 507 cals
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 2239 mg
  • 90%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
  2. Reserve about 1/2 pound bacon for cooking. Lay 2 strips of the remaining bacon on a clean surface in an X. Alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. Sprinkle woven bacon with 1 teaspoon barbeque rub.
  3. Arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
  4. Place sausage in a large resealable plastic bag; do not close bag. Roll sausage out, still in the bag, to a square the same size as the woven bacon. Cut bag off the sausage and arrange sausage over bacon; discard bag. Sprinkle crumbled bacon, Cheddar cheese, green onions, and garlic over sausage. Pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.
  5. Roll woven bacon tightly around sausage into a loaf.
  6. Cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. Brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow loaf to rest for 30 minutes before slicing.

Footnotes

  • Cook's Note:
  • For crispier bacon on the roll, when you remove it from the smoker, place the roll in the broiler for approximately 5 minutes to crisp up the outside; then baste with the barbecue sauce.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
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We modified the interior meat to Sweet Italian sausage and ground chicken breast, left out the cheese and bacon crumbles on the interior. Baked, tented for 2 hour at 400. It fed 6 adults and e...

I made this last night for 8 people didn't have enough sausage to I mixed it with some ground beef my family loved it only complaint I got is there wasn't enough thank you for such a great recipe

Thanks for this recipe! My smoker was a little slower than expected, and we did broil the roll to crisp up the bacon. I made a few changes as well... I only used one package of bacon (16 strips...

We used hot and sweet italian sausage recipes from allrecipe. Slow backed for 90 minutes at 250° and then another 90 minutes at 350°. I suggest not mixing the inside ingredients and placing insi...

Wow this was great! I made a few changes but not enough to really throw off the recipe. I used 1 lb of ground beef and 1 lb of ground pork sausage, no garlic and no spice rub. The child and I...

I made this recipe for my friends birthday. He loved it! I really enjoyed making it.

Great recipe. Full of flavor and texture. However, I wouldn't suggest making this everyday. Your doctor might have something to say about your vitals. But all-in-all, it's a great dish. Wou...

It was a good recipe, but it took way to long for me to want to make again.