So, I’ve been smoking meats for decades and have always been scolded for many of the creations I have offered as being “A heart attack on a plate” so, first of all, thanks for the support, reasonable information and levelheadedness this forum offers. As the title suggests, these are best smoked but could certainly be slow baked in a 230 F oven. This is a classic from smokingmeatforums.com, a site I highly recommend as a resource for all carnivores to expand the flavors of their meats by learning meat smoking techniques. It looks like a very involved, difficult recipe but it’s all very simple steps, don’t be afraid to try this one It is WELL worth the effort! I always double this recipe and smoke it when I’m doing pulled pork, ribs or brisket or other long smokes. This is their recipe with my own twists and it always gets rave reviews.
Bacon Wrapped Stuffed Sausage Fatty
13 Strips good quality, thick sliced bacon
1 lb Favorite breakfast sausage, bulk
4 oz Slices of favorite Cheese
1 Jalapeno pepper
Favorite Keto Rub
Favorite Keto Barbecue sauce (Lots of recipes on the interweb)
Gallon-sized zip top bag
Wax paper or parchment
Other vegetables or peppers
Additional crisp cooked bacon
Prep your vegetables and do any slicing, cleaning, chopping, fry extra bacon etc. On a piece of wax or parchment paper, make a bacon weave that is 7 slices by 6 slices. Weave them so they interlock tightly and it forms a woven bacon mat. Sprinkle some rub on the top of the bacon weave and set aside. Place sausage into a gallon-size zip top bag and roll it out flat to an even thickness. Snip off a small piece of the corners of the bag to avoid air bubbles. Use a sharp knife or scissors to cut side and bottom seams of the bag and remove the top side of the zip top bag. Flip the flattened sausage over onto a piece of wax or parchment paper or you can just leave it on the plastic if you prefer. Spread a thin layer of barbecue sauce over the sausage then add the stuffing by layering on veggies, cheese, onions, peppers, egg slices, etc. Use the plastic or paper under the flattened sausage to help you roll it up. Do not roll up the plastic, continually pull it away as the sausage rolls. Wrap nice and tight without pulling or tearing the sausage and close the ends up to prevent the fillings from melting out. Move the stuffed, rolled up sausage onto the edge of the longest side of the bacon weave. Roll the weave around the sausage roll making sure to continually pull the paper away as the weave is rolled up. Set up your smoker for cooking at 225-240°F with indirect heat (No water pan needed for this cook). Lay the fatty seam side down straight on the clean grate and Smoke for 2.5 to 3 hours or until the internal temperature reaches 160°F. Let them rest for about 10 minutes then slice about ½ to ¾ inch thick using a sharp knife. Serve immediately or slice then wrap in foil to retain the heat.
I typically mix rub with a package of cream cheese and add it to the fillings. It makes them very creamy inside as well! There are lots of Keto friendly barbecue rub and sauce recipes available. These go VERY fast when you put them out so make 2 so you can keep one for yourself, otherwise you might not get any! These are really awesome and the ABTs (Atomic Buffalo Turds) are great too!