Bacon-Wrapped Fatty

Directions

1. 1
   You will also need two large sheets of waxed paper and a gallon-size zip-top bag.
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   Now let me start by saying you can stuff this however you want.
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   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.
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   Start by making your bacon weave.
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   Basically just weave the 16 pieces tightly into a square shape on a clean work surface.
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   It only takes a few minutes.
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   See related blog post for a photo of mine.
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   There are many online instructions how to make one.
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   Once the bacon weave is made, lay it on a large sheet of wax paper.
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    Next add the Italian sausage into the resealable plastic bag.
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    Seal the bag and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.
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    Once the pork is nice and even, using scissors, cut along the side the edges of the bag.
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    Carefully flip it over and onto the second piece of wax paper.
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    Remove the bag.
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    Add the mushrooms, garlic, onion, cheese, basil, salt, pepper and jalapenos to the top, center of the flattened sausage.
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    Carefully start rolling the pork mixture into a log using the wax paper as your guide.
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    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.
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    Repeat the rolling process with the bacon.
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    Now you have a bacon and pork log!
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    Place this onto your smoker.
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    Its going to smoke for a few hours.
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    I smoked it on low for about 3 hours, then finished in the oven at 350 F after lathering some pizza sauce onto it.
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    You want the internal temperature of the pork to be about 165 F.
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    When you are ready to serve, slice into rounds, and serve with any of your favorite sides.
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    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.
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    It was surprising, to say the least, how great this was.
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    I had it as a sandwich the following day, and dont even get me started on that one!