Leonard Sanders smoked a bacon log for breakfast on Saturday, October 10 at the 2009 NorCal Bach & Oinktoberfest in Oroville. He weaved a pound of bacon (16 slices) together and cooked it until it was starting to crisp, but pliable enough to roll.
Next Sanders set a layer of deli ham over the bacon. He then topped it with a layer of shredded cheddar and jack cheeses. He smoked it inside his smoker after carefully rolling it.
Sanders said he didn't add a layer of ham the first he tried the log. Cheese oozed between the strips of bacon. In addition to adding a new flavor dimension, the ham prevented the melting cheese from escaping and making a big mess.
Once you've mastered the basic bacon log in a smoker or Dutch oven, try adding new ingredients. A third meat, like crumbled chorizo or sausage, will work, as will your favorite vegetables. Try adding sauteed onions, sweet or hot peppers and mushrooms on top of the ham.
Sanders also advised that you cook the bacon on top of a baking rack. This will let the grease drain from the bacon. (The picture doesn't show a rack because he forgot it Saturday.)
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