For some reason I had to try to make a Bacon Explosion. I don't have a smoker so I used my gas grill with a pan of hickory wood chips, it worked pretty good.
I started with weaving a 5 strip x 5 strip bacon mat.
I pressed a mat of Italian sausage meat about 1/2" thick the size of the mat. Covered it with another 10 slices of fried bacon cut up plus a couple of green onions cut up.
Rolled up the sausage then rolled that into the bacon mat.
Because of the size of this pig, I cooked it at about 280 degrees for about 3-1/2 hours. The core temp was about 185 degrees when I took her off.
A couple of 1/2" slices, fresh biscuits, and a beer and I am set.
I have to invest in a good smoker some day, but this was still fun to make.