Tried my hand at the bacon explosion

[Brisket Lover]

Well I went to the market to buy beef but couldn't find anything good so I thought I would try my hand at the bacon explosion.  I was going to add ground beef but I didn't have any cure and when I looked up smoking ground beef on my phone it looked like you needed to add cure.  The internet in this area has been down all day and since I didn't want to take the chance of getting sick I just stayed with what I could read on the phone.

So I used 1lb store bought thick cut (ya right) bacon, 1 lb of mild ground sausage, some shredded monterrey Jack cheese, and 1/2 lb cooked bacon.  pre-heated the smoker and got it around 225.  Side not I now want a PID, I'm tired of adjusting the heat to keep the temp  ;D  I used 20 mins of hickory and 1 hour of maple.  I had the one hickory left so thought I would just use it up.

I'm sitting at 140 so should be done soon!  I ended up using the ground beef to make some meatballs for spaghetti tonight also.

Here is my bacon mat.


Here is the ground sausage and a bit of the cooked bacon.  (I forgot to snap a pic before I applied some of it.)


Here is the cheese and the cooked bacon and some BBQ sauce.


and here is the fatty.

[NePaSmoKer]

Looks great. This is on my to-do list soon.

nepas

[Brisket Lover]

My first fatty so I hope it is.  They say you always remember your first!

[Habanero Smoker]

If you are smoking/cooking at 225°F or higher you will not have to worry about using a cure in your ground meat. Most fresh sausage sold at stores do not have a cure added anyway.

BTW; this is something I would never try. I'm on too many prescription drugs already. ;D

[Smoking Duck]

I agree with Habs..........keep the temp up at 225 or higher and you'll be fine.

I've never made the bacon explosion and while it probably would be the last straw to break the camel's back, what a way to go!

[Tenpoint5]

Looks good So Far. I have all the ingredients to give this a try myself now just to find the time.

[Brisket Lover]

It is pretty good, but I think I would rather have had the ground beef.  I didn't care much for the ground sausage, but it was just a brand name.  I sliced up a 1/2 inch or so and fried it up just a bit to get it back to temp.  It will be good on bread with egg.

Here it is all nice an beautiful.


Here it is sliced.

[cowgirl]

That's a great lookin' fattie Brisket Lover.....nice job on the weave too.  :)  8) :)