They're not too hard to make, they just take a little time. The great thing about them is that they can be customized to whatever you want in them. The original one developed was call the Bacon Explosion, but people generally call them "fatties".j.krug wrote:Without a doubt this is the most outstanding piece of food art I have ever seen! I can only imagine how good that would taste. I'm hoping to get a Bradely smoker in the near future and when I do I'll be giving one of these a try!
Start with a bacon weave. Put the bacon in the freezer until it's almost frozen. With it good and stiff, it makes it easier to work with. I used almost 2 packages of 2 lb each thick cut bacon.
Some hot italian sausage patted down on top.
Provolone cheese.
Some fresh jalapenos out of the garden.
Onions
I was going to add some proccutio (sp?) ham, but that stuff is expensive so I used the poor man's subsitute, country ham.
Some hot pickled bananna peppers and a line of pepperoni.
The trick was getting the thing all rolled up.
I had too much stuff in it and it wouldn't all roll up. I had to make a second bacon matt and put it over the top to help roll everything up and enclose it.
With the help of some wax paper and plastic wrap, I was able to form it and compact it a little better.
Put it in the fridge overnight so it would firm up and hold its shape a little better. The next morning I fired up the smoker and let it do it's magic.
