Easy Bacon Bomb Recipe
Cook Time for the Easy Bacon Bombs
Ingredients for a Simple Bacon Bomb
- 2 Pork Loins
- 1 Pound Bacon, Thin Sliced, Cut in Half
- 3 Tbsp. BBQ Rub
- 3 Tbsp. Yellow Mustard
- 2 Large Ziplock Bags
Instructions for an Easy Bacon Bomb Recipe
- Dry Rub: After the loins are patted dry, get some yellow mustard and coat the loins then apply a generous amount of rub to the loins.
- Now you have the loins happy, all you need to do is get the breakfast sausage you chose rolled out into a nice square to roll up the loins. The easiest way I have found is to get a large zip lock bag, place half of the tube of sausage inside and roll it out to all sides of the bag until it forms a nice square. (See Pics)
- Once that is done get a sharp knife and cut the bag from the zip top to the bottom on both sides leaving the bottom uncut. Fold the cut portion away from you to expose the sausage and a flap to lay the bacon on to continue rolling the loin. You will be using the bag to help roll the meat log up as tight as possible to have a neat appearance and transport easily. Cut the Bacon Strips in half so they do not overlap too much. When that task is complete lay the bacon at the end of the sausage farthest from you north to south. You will be rolling the Chubby North. Ensure the bacon is where you want it to be.
- Lay the loin on the South end of the sausage, grasp the bag corners and start to carefully roll and peel the bag away. The roll will become easier as you move along to the North until you have a nice tight Bacon Bomb. Put a generous amount of black pepper on the bacon for an extra bang at the end. Put a good bit on, the fat will take most of it as it drips away.
- Now the charcoal in the chimney should be ready to dump into the smoker. Set up your fire to be indirect heat as the pork fat will blaze up quickly and ruin the bacon. When the fire is set up and the grill is clean throw 3 good size pieces of hickory on the coals, place the Chubby on the grill for an hour and a half to two hours or until the bacon has a nice crisp to it. Be careful loins over cook easily and dry out. When it's done take it off the grill and let it rest for 20 minutes.
As you would expect this is another fine recipe from Ole Number One coming straight off Ole Number Three, the smoker. The best thing about this awesome recipe is its simplicity for putting it together and the maximum smoke flavor you will get from the three pounds of pork fat laden goodness about to unfold before your eyes.
If you don't want to use a store bought BBQ Sauce you can make a Sweet Sauce to put on the sliced Loin. It is a simple sauce. heat up some olive oil add in some green onions and garlic. Once that is cooked add some cane syrup and beef stock. reduce by half.
The first thing you will need is a good quality smoker that you are familiar with to operate it efficiently. Maintaining a low temperature is not crucial in this type of cook but it is necessary to keep it around 325 F. I use charcoal and hickory pieces for fuel. I recommend hickory for this recipe as I do for most because I am from Alabama and that's what I like. Get your charcoal started in your charcoal chimney while you prep the meat.
The meat you need to prep is a double pack of pork loins. Remove them from the package and rinse off the goop they are packed in then pat them dry with a towel.
To prep the meat is a very simple process. Coat with Yellow Mustard and then a BBQ Rub.
This recipe will make 2 Bombs. Repeat the process on the second loin and the other half of the sausage and bacon.
They will easily fit on the smoker at the same time. I put them on a sheet of heavy duty aluminum foil for the cook time and to move them to and from the smoker.