Bacon-Weave Smoked Pork Fatty

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 195 min · Pork · keto, low-carb, high-protein

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Ingredients

• 1/2 lb bulk breakfast sausage
• 1/4 lb thick-cut bacon
• 1 1/2 oz cream cheese
• 1/2 cup sharp cheddar, grated
• 1 jalapeños
• 1 scallions
• 1/2 tbsp barbecue rub
• 1/4 cup barbecue sauce
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Method (tap to check — screen stays awake)

1. Weave 10-12 slices of bacon into a tight 10-inch square on parchment and chill it 15 minutes so it holds together when you lift it.
2. Press the sausage into an even 1/2-inch rectangle the same size on a second sheet of parchment.
3. Spread the softened cream cheese to within an inch of the edges, then scatter the cheddar, diced jalapeños and sliced scallions over.
4. Using the parchment to lift, roll the sausage into a tight log and pinch the seam and both ends firmly shut so the filling cannot escape.
5. Set the log on the bacon weave, roll it up, and dust all over with the rub, pepper and paprika.
6. Smoke seam side down at 250°F over apple for about 2 hours 15 minutes, until the center reads 160°F and the bacon has rendered.
7. Brush with the barbecue sauce, smoke 15 minutes more, rest 10 minutes and slice 3/4 inch thick.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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