It is a very simple recipe with amazing results. I learned a lot about this behemoth while cooking. For example, next time i will be using longer cut streaky bacon. It would have made the whole thing easier. And next time i will roll the mince out thinner.
Essentially, in case you can't already tell, it is stuffed sausage mince wrapped in bacon and smoked! I really did not want this to end! In terms of the stuffing the possibilities are endless! I pretty much just went with whatever i wanted!
WHAT YOU WILL NEED
1/1.5kg Long Cut Streaky (American) Bacon
1 kg sausage mince (I used italian, ask for fine grind and make sure it is fine before get home like i didn't)
1/2 cup grated cheese ( I used american )
1 pickle quartered length ways
1 grilled capsicum
8 x Pickled Jalapeno slices
STEP 1. THE BACON WEAVE
I was in no position to take a photo of each step of this, there is PLENTY of info out there on how to do it. Here is a very helpful video on the topic or just google 'how to bacon weave'
My notes are to do it on Baking Paper and have some patience. It's very hard smelling bacon and not eating it. It is worth it, i promise.
STEP 2. THE SAUSAGE.
On a separate piece of baking paper shape the mince in to a rectangle a bit smaller than the bacon weave at about 15/20mm thick. Make sure it is packed nice and tight together.
STEP 3. THE STUFFING
Let your imagination run wild. Just.....you know.......not raw chicken wild. Pull your shit together son!
Lay the cheese out on one half of the mince then neatly place the pickle slices, capsicum slices and jalapeno slices on top. Coat the other side with the bbq sauce.
STEP 4. THE ROLLING
No, this isn't going out and getting somebodies wallet during thursday late night shoppping.
Pick up under the mince baking paper and carefully roll the mince into a log, peeling back the baking paper as it clears the meat.
Sprinkle the bbq rub on the bacon weave.
Carefully pick up the log (maybe with all four of your hands) and put at the end of the bacon weave. Follow the same method to roll the bacon weave. Secure with tooth picks wherever you see necessary and place uncovered on a dish in the fridge for an hour to help secure the big fat thing together.
STEP 5. SMOKE LA SMOKE
Get it on a smoker running between 107c (225f) and 135c (275f) and smoke for roughly an hour per inch of thickness or until the middle of the mince reads 76c (170f). I used apple wood!
Once it is done carefully remove from the smoker to a cutting board. Cut into inch thick pieces and make sure you use a super sharp knife because its PHATTTTTTT