- 13 strips thinly sliced bacon
- 1 lb plain or hot ground breakfast sausage
- 1⁄2 cup shredded pepper jack cheese
- 1 jalapeño pepper, finely chopped
- 1⁄2 cup shredded cheddar cheese
- 8-10 baby spinach leaves
- hickory, cherry, or pecan
- Lay seven strips of the bacon in a horizontal fashion on an 18x18 inch piece of waxed paper.
- Remove strips two, four, and six.
- Lay a single strip of bacon along the edge, across rows one, three, five, and seven. This is column one.
- Replace rows two, four, and six on top of column one.
- Next fold back rows one, three, five, and seven, and lay a second column of bacon (column two) right beside column one and across rows two, four, and six.
- Replace rows one, three, five, and seven across column two.
- Continue this pattern of weaving until you have completed a seven-by-six piece bacon weave.
- Place sausage in a 1 gallon Ziploc bag.
- Zip the top of the bag, then snip off the two bottom corners to let air escape.
- Using a rolling pin, flatten the sausage evenly to form a perfect square
- Cut bag open along seems
- Remove top layer of bag, leaving sausage square on the bottom
- Flip the sausage onto an 18x18 inch piece of waxed paper
- Remove the plastic
- Layer the top of the sausage with the pepper jack, jalapeño, cheddar, and spinach leaves
- Roll the sausage up, with the filling inside, using the waxed paper to help your
- Place the roll centered along the bottom row of the bacon weave
- Leave the fatty on the counter while setting up smoker
- Preheat to smoker to 225°F to 240°F
- Place fatty on the smoker grate with the seam of the bacon weave facing down
- Smoke the fatty for 3 hours
- When done, remove from smoker and let it rest for 15 minutes before slicing it into 1⁄2 inch medallions
Eat the fatty for breakfast with eggs or on a burger or sandwich.