Bacon Explosion Recipe -
Bacon Explosion Recipe
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Bacon Explosion
A meaty sausage and bacon filling is rolled up in a bacon blanket. Kaboom! See more
  • READY IN 3 hr

Bacon Explosion

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 10 mins

    3 hrs


  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.
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  • 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.

Reviews More Reviews

Feb 02, 2014

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 everybody took some home. It was good, but I wished for crispier bacon.

Aug 11, 2014

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

Aug 10, 2014

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 inside the roll because too much falls out. Follow the instructions instead. Used remaining BBQ sauce immediately before cooking and it gave it a candy-like glaze. It turned out beautiful and delicious. Everyone loved it. Sadly no leftovers.

Jan 01, 2014

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 aren't spice nuts. In the end, Dad said "More BBQ sauce!" I had added 1/2 cup to the meat mix, maybe more next time. Also, I baked mine in the oven at 350 for 2 hours and 45 minutes on a roasting rack, serious drippings!! Use a meat thermometer to get 165 degrees. I would definitely do this again. Serious meat lovers meal.


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  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 2239 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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