Copyright 2013 Allan Stokell
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You probably don’t have a smoker and maybe not an oven….
Warning: Adding bacon explosion to your diet can cause hyper tension, raised levels of cholesterol and cause you to become obese.
That said, bacon explosions sure taste good and I'm sure one or two slices a couple of times a year when added to an otherwise healthy diet and lifestyle will not significantly reduce your life expectancy.
Bacon explosions appear to be an American phenomena and can be found on plates during football games and on holidays. They are made by weaving slices of extra thick bacon together to form a base to which is added sausage meat, spices and barbeque sauce then rolled up like a jelly roll for smoking.
I don't have a smoker, and the amount of grease necessary to be evacuated from this dish actually requires the responsible chef to bake the dish in an oven on a rack with a deep tray below.
If you will be serving this on your boat consider baking it at home and then freezing it. Slice it on the boat and fry it to reheat.
You start with 2 pounds or about a kilo of thick sliced bacon. Don't even try it with regular sliced bacon, the whole thing will fall apart. At the same time find a large tube of pork sausage meat. A full service food store may have it in the frozen section. Other times you may only be able to find it at Christmas, Easter or Thanksgiving as many traditionalists stuff their turkey with it. I live in Toronto, well known for its multicultural heritage. In some neighbourhoods finding any pork product can be challenging. After several years of experimenting I have decided that ground cloves, garlic powder and paprika are the spices of choice but feel free to substitute other moderately hot spices if you wish. I find store bought barbeque sauce too sweet so I make my own and you can too, but otherwise be prepared for an overly sweet explosion.
1 kilo (2 lbs) thick sliced bacon
1 kilo (2 lbs) tube of sausage meat
½ teaspoon ground cloves
1 tsp garlic powder (not garlic salt)
½ teaspoon paprika or other hot ground spice (watch out!)
Barbeque sauce (or make your own see below)
Homemade Barbeque Sauce
1 part ketchup (I use organic because it's less sweet and more flavourful)
½ part Bragg sauce (US Bragg Liquid Aminos) or soya sauce
½ part tamarind sauce or HP sauce
Garlic powder to taste
Liquid smoke if you have any
1. On a meat safe board with waxed paper on top weave the slices of bacon until you have a flat looking basket weave (see photos)
2. Spread the sausage meat on top to within about a ¼ inch (1 cm) of the edge
3. Add spices and ½ of the barbeque sauce
4. From one edge and using the waxed paper to keep it even, roll the mixture fairly tightly leaving the open seam on the bottom
5. Place on a rack inside a fairly deep baking dish (there will be a lot of fat run off)
6. Bake in a 350 oven for about 20 minutes or until the bacon has darkened
7. Glaze with the remaining barbeque sauce
8. Return to oven for about another 25 minutes
9. Remove from the oven and tent with foil and let stand for 30 minutes
10. Roll in foil and freeze once cool
11. To eat, partly defrost, slice into 1-
Serves 8 to 12 of my friends at one slice each