The smoked “bacon explosion” has been around for a while and it is probably one of the best smoking recipes around.
For those not in the know, a smoked bacon wrapped fatty is simply a pound of sausage, rolled out flat, stuffed with cheese, veggies, other meats, whatever the mind can think up, and then wrapped in a blanket of bacon that has been weaved together carefully. It is then smoked for three hours and the end result makes your eyes roll back in your head when you taste it.
This miniature smoked bacon wrapped fatty is the bomb diggety and I think you'll readily agree once you've tried them. It's perfect for parties, get togethers, holiday events, the list is endless.
For the full size bacon explosion or “fatty” as some folks call it, you would just layer on lots of ingredients such as cheese, onions, jalapeños, pulled pork, ham, barbecue sauce, etc. but since we are working with miniatures, it's generally better to use fewer ingredients while still maintaining a theme (pizza for instance).
I have provided several ideas for filling combinations below but don't feel constrained by the ingredients. Let your imagination run wild.
Just to give you an idea of the size of these.. I'll compare it to a normal sized jalapeño pepper.
I made several variations and in order to keep them separate, I placed each individual kind in a separate plate with a small label on the edge of each plate notating what the filling was.
I also made myself a diagram showing where they would be located on the smoker grate so I could keep them straight.
Getting the Smoker Ready
Set up your smoker for cooking at about 275°F (135°C) (if you are able to) with plenty of smoking wood to last about 1 hour. The higher heat gives the bacon a better finish. It won't be crisp but it shouldn't be chewy either. Just a nice bite.
I recommend using mesquite for a good smoke flavor in a limited amount of time.
You can also cook them at 225°F (107°C) but they'll take about 2 hours total.. nothing wrong with that and more smoke time was never a bad thing.
If you're using a pellet smoker: Start them off in the special smoke setting which typically maintains around 180°F (82°C) and produces a lot of smoke. After 1 hour, turn them up to 275°F (135°C) and they'll be done in about 35-40 minutes after that.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
Call it a bacon wrapped fatty or a bacon explosion but the bottom line is that these baby's are one of the best things since sliced bread. I have discovered that making them miniature sized just ups the ante on awesomeness!
½lbground breakfast sausage
1lbBacon(1 strip each)
3TBSJeff’s original rub
1/4cupJeff's barbecue sauce
¼tspRed onion(minced or diced)
4pieces Pepperoni, minis
5dropsFranks Red Hot Original
Combine the ½ lb of ground sausage with the 1 lb of ground chuck in a large bowl with your hands but don't over mix.
Make a 1.5 inch meat ball in your hand then flatten it into a sort of boat in your hand.
Place your filling ingredients into the boat. These work best if you don't overfill.Note: I used a pizza filling for these but you can fill them with any combination of cheeses, meat, vegetables, etc. to make your own themes. (more filling ideas in the full text instructions above)
Fold the ends of the boat together and pinch edges to seal
Form into shape by rolling the sausage in your hand
Wrap an entire piece of bacon around the filled sausage
Sprinkle the top and sides with Jeff's original rub
Smoke at 275°F for about 1 hour
You can also smoke them at 225°F but they will take approx. 2 hours.
When they reach 160°F, they are finished and ready to eat.