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Apr 6, 2011 09:55 AM

Bacon Explosion.....

I first learned about the decadent "Bacon Explosion" from this site. Has anyone actually prepared it? Would love to hear how it tastes.

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  1. Made it a couple of times. Works better with a good thick-cut bacon and make sure that your sausage stuffing is also highly seasoned. How does it taste? Porky. The flavor differs with the bacon and the sausage types used.

    1. I've made it by request and it is nothing I would crave, although other people go crazy for it. It tastes exactly like a bacon wrapped sausage. Basting it with barbecue sauce will add a little tanginess to cut through all the grease.

      1. Would stuffing it with other ingredients (in addition to all the pork) add anything? This really isn't up (or down) my alley, although I LOVE bacon, but I was asked to bring something to a Carolina BBQ where many meats will be smoked, grilled, etc. This is the first thing that came to mind. Thanks for your help, comments, and suggestions.

        5 Replies
        1. re: Phoebe

          A Bacon Explosion is stuffed with bacon. I could imagine that you could stuff something else but something like cheese will make it heavier than it is already, and vegetables in one is a travesty (serve alongside).

          1. re: Phoebe

            The flavor is intensely porky. You would need to add really strong flavors if you want them to break through: chilies, cilantro, anise, etc. Stuffing eggs in the middle might be an interesting play on breakfast.

            1. re: Phoebe

              The Bacon Explosion is a great idea to bring to a Carolina BBQ. There can never be enough pork at one of those gatherings. I'd follow the recipe without changing it the first time you make it. I think it cooks to long for cheese to be stuffed into it. You could spice it up a little if you choose to and take it away from the Italian sausage thing going on, maybe some chorizo added, but I wouldn't change the proportions, ie adding cheese, vegetables or other fillers (grains).

              1. re: John E.

                I was never thinking of adding cheese. WAAAYYY too much extra grease and fat with little benefit of adding flavor. I was thinking more along the lines of adding fresh fennel or herbs(for flavor), spinach, "lighten" up the flavor of all of that pork. Kind of like a pork braciole. Someone mentioned that they halved the portions suggested in the original recipe because it becomes dry due to long cooking time to fully cook the center. Anyone experience this? Thanks again for any suggestions.

                1. re: Phoebe

                  Sure, you can add anything you wish to. I made it once and although fatty, I didn't find ut to be dry. That seems farfetched unless the Italian sausage they uaed was too lean. As I recal the bacon is wrapped around Italian dausage mixed with sauteed onions and bacon pieces. I. Don't see how that can dry out unless it is over cooked in some way.

            2. There are several recipes for this meat dish, some quite simple and others somewhat needlessly (IMO) complicated with far too many ingredients. I made it tonight, trying a new method. Instead of rolling the ground pork and capping it with the bacon, I broiled the bacon to about half done stage, then rolled the pork and bacon together so that the bacon became a part of the roll. Recommendation - don't do that. The bacon inside the rolled pork doesn't get done enough for a lot of folks who prefer their bacon toward the crisp side of done. I would typically top the ground pork with crisp bacon bits, some mushrooms, onions and garlic and a bit of barbecue sauce before rolling it and then capping it with the bacon lattice work. However, in the future, I will continue to pre-cook the bacon lattice element under the broiler to give it a head start on the rest of the roll. My bacon comes in 1/8 or thicker slices and pre-cooking helps it to cook more thoroughly.
              Caveat - careful not to overcook it. It can be somewhat dry if cooked to an internal temp. over 170 degrees.