Recipe of Smoked Bacon Hock

Smoked Bacon Bomb

As for flavor, a smoked hock is cured in much the same way bacon is.

Recipe Summary Smoked Bacon Bomb

This really is the bomb! Bacon-wrapped sausage stuffed with cheese, onions, jalapenos, and more bacon is as artery-clogging as it is delicious! Serve on freshly baked biscuits.

Ingredients | Smoked Bacon Hock

2 pounds thick-cut bacon, divided

3 tablespoons barbeque seasoning, divided, or to taste

2 pounds bulk Italian sausage

1 cup finely shredded Cheddar and Monterey Jack cheese blend

¼ cup diced fresh jalapeno pepper (Optional)

2 green onions, thinly sliced

4 cloves garlic, minced

1 (12 ounce) bottle barbeque sauce, divided

wood chips, soaked

Directions

Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.

Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.

Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.

Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.

Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.

Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.

Breakfast sausage may be substituted for the Italian sausage.

For a crispier bacon roll, when you remove it from the smoker, place the roll in the broiler for about 5 minutes to crisp up the outside, then baste with the barbecue sauce.

Nutrition data for this recipe includes the full amount of barbeque sauce. The actual amount of sauce consumed will vary.

Info | Smoked Bacon Hock

prep: 40 mins cook: 2 hrs 30 mins additional: 30 mins total: 3 hrs 40 mins Servings: 8 Yield: 8 servings

TAG : Smoked Bacon Bomb

Meat and Poultry Recipes, Pork, Sausage,