Allright, here we go. Usually make bigger ones for parties and large gatherings, usually making them with about 3-4lbs of bacon each so they are twice as wide and twice as long. But this is a small log just for me. lol Wife is not a fan of sausage so this is all mine.
This thing has been around for a long time, I'm not claiming to have invented this but I have been making them for about 10 years now. They called them Bacon Explosions when I found them back then, but it's roughly log shaped so Bacon Log sounds better.
- I like to use a baking sheet as a work area, and use tin foil to make a later step adding seasoning easier. You start by making a layer of raw bacon strips in a weave. You can lengthen the log by just extending the weave with overlapped strips on one end. A normal full size you would use 2lbs of bacon, this example is a single pound for the weave. Cut some strips in half to use for the end cap, right in the center of the sections that will be the ends. To make them bigger just overlap the weaves to make the size and shape you wish.
- On a cutting board or a chilled cookie sheet flatten out a layer of sausage, whatever you want for the flavor profile. Italian sage, maple breakfast, plain with your own season. Generally it's about a 1:1, if you use 1lb of bacon, 1lb of sausage. 2lbs of bacon, 2lbs of sausage.
- Now a layer of cheese on top of the sausage you can use slices or I usually like shredded. Make this a thin layer or a heavy one, your choice.
- Now on top of the cheese make a layer of cooked bacon crumbles/chunks. I always have bacon I've cooked stored in tuperware in the fridge to be used in cooking or heated up quickly for sandwiches or burgers.
- Now for that extra bit, the step to guarantee a small heart event, go back to the layer of weaved bacon and spread a layer of cheese on it., and another layer of cooked bacon crumbles here also. This is a good layer to add other options like grilled onions, salami, smoked ham, anything.
- Now you make another layer of sausage to cover the first one with the cheese and bacon. This is roughly log shaped and has a cheesey, bacon filling.
- Place the sausage on the bacon weave layer, and wrap the bacon up over the sausage, depending on how much filling you use may have a blank spot, I used two pieces of thick cut bacon to seal it off. The top of the log here is really the bottom so presentation is not important.
- Season the log with a favorite rub, use the tin foil to coat the sides by dropping rub on the tin foil on the side, then lift the tin foil to apply.
- Flip the log over and season the top (what was the bottom) with rub.
- Heat your smoker to 225 and put the log in, depending on the size and smoker it's about a 90 minutes cook. Let it rest about 20 minutes and then slice and serve. If you're going to eat more than 2 slices, have medics on standby.