A couple of months ago I posted my discovery of something called a "Bacon Explosion". A couple of weeks ago I finally was able to make my version of the recipe as my contribution to the put-luck supper at a Grey Cup party.
A "Bacon Explosion" is a meat creation comprised of bacon and sausage meat, where the sausage meat is surrounded in a woven wrap of bacon and the bacon and sausage rolled together. The meat is then smoked and slow cooked. There are as many variations on this theme as there are folks that have made it, with various fillings used, and a variety of spices or sauces. Further, the type and degree of smoke can also be varied.
For my version I decided to use a filling of bacon, onions, red peppers and mushrooms, using inspiration provided by Dunkin'.
For my sausage meat I originally bought some frozen plastic wrapped breakfast sausage meat at the local Sobey's grocery store. They only had one 500g package though, and I needed 2 kg. So, I also bought some mild Italian sausage in casings from Superstore. After cooking up a bit of the meat from Sobey's, I'm glad they didn't have more of it as I found it to be very salty & very fatty. The Italian sausage, thankfully, was neither. Below, the sausage meat has been stripped from it's casings and the first few slices of bacon fried up and chopped for use in the filling:
BBQ Addicts web site. On that woven bacon I sprinkled some rub that I had on hand. On top of the bacon I laid the sausage meat, forming the meat into a thin layer. The meat was not formed as one thin sheet and laid on top, but rather pressed into place piece by piece. I think that approach led to the cooked product not holding together well. I should have rolled it out into a layer, then somehow transferred it into place. The next layer was the chopped bacon and cooked vegetables.