The Insurance Guy
This is gonna be the hit of the SuperBowl Party.Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!
Yep, a salt free dry rub.I made the bacon explosion for the superbowl but, did not smoke it.
Here's what I think.......
The dry rub both inside and out is too much.
The dry rub and the bacon also made it pretty salty.
If I was to use a dry rub again, I would make my own and leave out most or all of the salt.
Going to cook it next time with out any dry rub. The dry rub overpowers the bacon and sausage really. On top of the sausage, I will be putting in a lot of garlic, onions and peppers. Sweet Baby Ray's BBQ sauce all over the outside after it is cooked.
Also, I forgot to roll the sausage up first and then wrap the bacon around it. I wrapped the bacon and sausage together into a roll. It actually looks really nice that way when you slice it up. The bacon is throughout the loaf in a spiral.
My first try on a one to ten scale.......6/7 ish Everyone tried it but, no seconds. There's a LOT of room for improvement!!!!