Food Porn – Bacon Explosion

Josh PalmerKnowledge Is Power, Nutrition13 Comments

JPLogoBlog

I couldn’t think of a more fitting concoction than this mound of porky goodness to kick of the ‘Paleo Food Porn‘ posts on this blog.

The ‘Bacon Explosion‘ has been around for some time now (http://www.bbqaddicts.com/blog/recipes/bacon-explosion/) but rarely have I seen anyone in this country actually attempt to make one. This may be because actually getting the main component (really big, thick cut streaky bacon) is tough. In any event, this makes a really good centerpiece for a BBQ.

I’ve made two of these now and they are so unbelievably tasty. It’s a meat overdose but in a good way!

Apologies for the photo quality on this one, had no choice but to use an older dodgy camera-phone.

Stage 01: Assemble the rub…

This needs a dry rub of no less than 10 ingredients. You’ll spot one that definitely isn’t ‘Paleo’ and that I tend to avoid for the most part but given the time, cost and manpower that goes in to this recipe, I was willing to make an exception!

These are: Paprika / Mild Chilli Powder / Cayenne Pepper / Black Pepper / White Pepper / Sea Salt / Onion Granules / Garlic Granules / Basil / Sugar.

Bacon Explosion - Spices Used

I can’t remember the exact ratios off the top of my head but there’s certainly a lot more paprika than anything else!

Bacon Explosion - Spices Mixed

Stage 02: Prepare the bacon lattice…

The bacon is critical and it’s the only real time consuming part of this endeavor.

I have a friend who works at a very up-scale local farmers market (http://www.suffolkfoodhall.co.uk/). He cures an entire belly for me then folds it in half to fit through their slicers. The result is the ultimate bacon. Well reared, organic, very thick and well over a foot long!

Here’s a comparison shot against my arm:

I trim up the edges of the bacon so it’s a tad neater and then lay down a layer side-by-side.

A second layer is then weaved in to make a giant lattice…seriously it’s huge! This same principle can be used on a small scale to make little bacon pizzas which I then top with chilli and cheese!

Stage 03: Construction…

Sprinkle some of the rub over the bacon lattice.

Then take a good quality sausage meat and spread a blanket over the bacon. Sprinkle more seasoning…there’s no such thing as too much!

Now to fill the pinwheel effect in the center: more bacon! I fry off all those trimmings I had left over and scatter them in the middle along with some chopped sweet onions and a heavy dollop of barbeque sauce. It’s up to you how processed/sugary you want your BBQ sauce to be.

The sausage meat is then tightly rolled to form…well, a giant sausage! Followed by more dry rub seasoning.

Now the lattice is rolled around the outside with, you guessed it, more seasoning. The end result looks rather wicked by itself!

Stage 04: Admire…

Technically this monster should be smoked but I don’t have a smoker as it’s not a particularly established method of cooking for your average person here in the UK.

Instead, mine went in the oven at about 180 degrees centigrade for a couple of hours. Just use a meat thermometer to check the middle is done.

13 Comments on “Food Porn – Bacon Explosion”

  1. Pingback: The Definitive Guide to Bacon | Nerd Fitness

  2. Dave

    The NerdFitness Bacon Guide brought me here. OMG that looks amazing. My wife goes on and on about Scottish and UK beef compared to American beef. I bet it tastes better over there. But that looks like it would be delicious ANYWHERE.

    How many servings would you say that is? Feeds 6-8 hungry men, served alongside eggs and potatoes?

    1. Josh Palmer

      British Beef is pretty awesome as we don’t have factory farming and very limited grain feeding as standard. The rare breed stuff I’ve had in the UK has been stunning. But I’ve also have had some exceptional steak in the US for sure!

      I think that Bacon Explosion served about 6-8 decent carnivores 😉

  3. Pingback: The Definitive Guide to Bacon | NewsFitness.net

  4. Joel

    Had this a year ago at a friend’s house… but never saw the recipe. It was served as a topping on hamburgers. Like a tomato slice. Mmmmmm!

  5. Pingback: The Definitive Guide to Bacon - About all

  6. Pingback: The Definitive Guide to Bacon | Cardio

  7. Tom

    How difficult was re rolling the sausage meat? Looked quite a difficult process. Any techniques to it?How difficult was re rolling the sausage meat? Looked quite a difficult process. Any techniques to it?

  8. Cynthia

    I’m confused about the discussion on beef as I do not see beef in the ingredients–or–does it have something to do with the sausage? I assumed the sausage is pork sausage–am I right?

    1. Josh Palmer

      Yep it’s pork sausage. Anther commenter mentioned the comparisson of UK to US beef as in the opening section I mentioned UK vs US bacon. Beef has nothign to do with this recipe however.

  9. Rachael

    Joshua
    Do you have a recipe for brisket? Low and Slow style, how to achieve the blackened edges without a US smoker!

    Your Pulled Pork recipe was awesome!

    1. Josh Palmer

      Hi Rachel,

      Without a smoker you’d need to use a very hot grill/broiler after the main cooking portion to get any sort of crispiness. It’ll be tough to get any bark like a proper smoke though.
      Suggest you check out using a sous-vide to cook a brisket then finishing under direct grill/broiler. That’s my main method for brisket only I start it with a 4-5 hour real smoke before I vacuum seal and put in a water bath for 12 hours.

      It’s a very good controllable method.

      Without a sous-vide you could do it in a normal oven on low but obviously unless you brined it with liquid smoke you wouldn’t get that extra flavour.

Leave a Reply

Your email address will not be published. Required fields are marked *