1 (12-ounce) can regular or low sodium spam
16 ounces mild ground pork sausage
16 ounces thick cut bacon
8 ounces sharp Cheddar cheese cut to 3/8 inch wide strips.
1/2 cup chopped onion
1/2 red bell pepper seeded and julienned to 3/8 inch
3 tablespoons barbecue sauce

Using the 3/8 inch holes on your box grater, shred one 12 ounce can of Spam. What you are looking for are one or two inch-long pieces.

Place the grated Spam and the chub of ground pork in a bowl. Gently use your hands to mix and incorporate the spam.

Place the meat in a one gallon zip top bag. Press the meat into a rectangular patty approximately 11 X 8 inches. The 8 inch dimension should be along the zip top end.

Place the bag on a sheet pan and chill in the refrigerator for at least 30 minutes.

When chilled, place the bag onto a work surface with the zip top end closest to you. Carefully open the zip top and slice the sides of the bag to open to the top as a flap so that you have your meat patty on a piece of plastic.

Spread the barbecue sauce evenly over the surface of the patty.

Along the edge closest to you, place a line of cheese, onion, and red pepper.

It seems like it takes three hands to start rolling the meat like a jelly roll but by using the plastic as an aid it really isn't that difficult.

Roll about half a turn and repeat a line of cheese, pepper and onion. Continue the process until you have a sort of meat 'jelly roll'.

Chill the roll while you construct a six slice by six slice woven bacon blanket on the work surface.

Gently place the roll on the edge of the blanket closest to you and carefully roll /wrap the bacon to completel cover the roll.

Gently place the roll on a rack for your smoker and smoke for approximately 2-3 hours with 2 loads of chips.

The bacon should appear cooked when a digital probe thermometer reads 190-200°

Let the roll cool a bit before slicing.

If serving later, cover with a tea towel until chilled in the refrigerator before wrapping in film or foil so condensation doesn't form on the roll. Reheat in a 225° oven. Reheating slices in the microwave seems to work pretty well.

As a breakfast, serve with toast and eggs. Orange juice seems to go well with the roll.

NUTRITION FACTS
Amount per Serving
Calories 328 Calories From Fat 255
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 74mg 24%
Sodium 722mg 30%
Total Carbohydrate 2g 0%
Dietary Fiber 0g 0%
Sugars 2g
Protein 12g
Vitamin A 4% Vitamin C 4%
Calcium 14% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Bacon Blanket Wrapped Spam and Pork Sausage Stuffed and Smoked Roll

Serves: 12

People that do a little meat smoking will probably recognize "Fatties". A fatty is a one pound pork sausage chub, tossed on the smoker for a few hours and sliced up for breakfast

This 'Bacon Blanket Wrapped Spam and Pork Sausage Stuffed and Smoked Roll' is an "Over the Top" variation on the theme.