🍖Smoker BBQ
Bacon-Weave Fatty
A log of seasoned sausagemeat wrapped in a woven bacon lattice and smoked — sliceable, smoky, gloriously over-the-top.
30 min
Prep
3 hr
Cook
Medium
Difficulty
7
Ingredients
6
Steps
Ingredients
Servings
- 500 g sausagemeat
- 10 rashers streaky bacon
- 60 g grated cheddar
- 1 tbsp BBQ rub
- 2 tbsp BBQ sauce, plus extra to glaze
- ½ small onion, finely diced
- Hickory wood
Method
- 1
Weave the bacon rashers into a tight lattice on a sheet of baking paper.
- 2
Flatten the sausagemeat into a rectangle slightly smaller than the weave.
- 3
Scatter over the cheddar, onion and a drizzle of BBQ sauce, then roll the sausagemeat into a tight log using the paper.
- 4
Roll the sausage log up in the bacon weave, seam-side down, and dust with BBQ rub.
- 5
Smoke at 120°C (250°F) over hickory until the internal temperature reaches 71°C (160°F) and the bacon is crisp — about 2½–.
- 6
Glaze with BBQ sauce for the final . Rest , then slice into rounds.
Notes
- Keep the smoker steady — too hot and the bacon firms before the centre cooks.
- Endless variations: add jalapeños, different cheeses or a pulled-pork core.