Gilbert’s Bacon Log v1.0

Bacon Log (assembled)

Bacon Log (assem­bled)

I have to admit that I’m a com­mit­ted fan of the Repub­lic of Bacon.  Bacon is the ulti­mate meat can­dy and I’m dying to try out their recipe for Bacon Cook­ies, but the sub­ject of this post is the Bacon Log — which I’m pret­ty sure I first heard about on the Repub­lic of Bacon, but I don’t see it in his list of recipes. The con­cept that I saw was a bacon mat cov­ered with sausage and rolled.  They then cooked this in the Bar-B-Q (the grill for Amer­i­cans).  While I found this idea appeal­ing, I thought I could do bet­ter.

Our con­cept was to add strong fla­vors to the bacon log con­cept.  In our case we added old ched­dar, shi­itake mush­rooms, sweet pep­pers and strong onions… but first, here’s how to make a bacon log…

Bacon is eas­i­er to work with if it is par­tial­ly cooked.  In this case, we’re going to weave the bacon, so we need it to be a lit­tle bit less flop­py.  The eas­i­est way to achieve this is in the microwave.  Fold paper tow­el sheets such that you have 3 or 4 sheets deep and place this on a reg­u­lar din­ner plate.  Place bacon on the paper tow­el — but only 1 lay­er.  We’re going to cook a whole pound of bacon, so when the first lay­er is full, place anoth­er lay­er of paper tow­el and then more bacon.  When you’re fin­ished, place a lay­er of paper tow­el on top to con­trol the spat­ter, and microwave for four min­utes (for a microwave of about 1000 watts).  Our goal here is to remove much of the water from the bacon but not to start ren­der­ing the fat — this will give us bacon that is still flex­i­ble (not brit­tle) but eas­i­er to work with.

Weaving Bacon and Sausage Layer

Weav­ing Bacon and Sausage Lay­er

The next step is to weave a mat of bacon (look at the pic­ture to the left).  The mat of bacon is going to vary depend­ing on your bacon — this mat end­ed up being 6 strips by 7 strips.  We then added a pound of mild ital­ian sausage which we flat­tened to cov­er 2/3rds of the bacon mat.  We do this to make it eas­i­er to roll the fin­ished log.

We next mixed the cheese (shred­ded), onions  and pep­pers togeth­er to make them eas­i­er to spread.  We then want to spread all of this onto the sausage por­tion of your unrolled log.  We didn’t mea­sure spe­cif­ic amounts, but one needs to be care­ful that the log can still be rolled.

Adding Stuff to the Bacon Log

Adding Stuff to the Bacon Log

As you can see on the right, the “stuff” comes a lit­tle short of the sausage which comes short of the bacon.  You’ll prob­a­bly want two peo­ple (four hands) to roll this.  Use kitchen or oth­er non-tox­ic twine to tie it off — it should end up like the first pic­ture on the post.

We had two extra pieces of bacon, so we used them to wrap over the ends of the log to try to help with struc­tur­al integri­ty.  It sor­ta worked.  The first pic­ture also shows it in a cast iron pan — ready for the Bar-B-Q or the oven.  We sug­gest 350 F and about 30 to 40 min­utes.  Use a meat ther­mome­ter to ensure things are cooked for safe­ty.

Astute read­ers will notice that this is Bacon Log V1.0.  It was very good.  But we decid­ed that fin­er chop­ping of the ingre­di­ents and mix­ing them with the sausage might make a bet­ter bacon log.  We also fig­ure that putting a rack in the pan to keep the log out of it’s drip­pings may make it a bit bet­ter.  Stay tuned.  We’ll prob­a­bly do that lat­er this sum­mer.

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2 Responses to Gilbert’s Bacon Log v1.0

  1. DaD says:

    Just to add to the above post, when we went to slice this cre­ation (in fam­i­ly meals this always seems to fall to Dad), it fell apart rather bad­ly. While this doesn’t make any dif­fer­ence in the taste, pre­sen­ta­tion of food is impor­tant as well, and from this type of dish, a nice *slice* would look nice on the diner’s plate. The future ver­sions of this will like­ly aim at improv­ing the pre­sen­ta­tion, and mix­ing the veg­gies and cheese into the sausage-meat will hope­ful­ly accom­plish that. Stay tuned.

  2. Pingback: Gilbert's Bacon Log v2.0: The Bacon-Shrimp Log - Random Scribblings ...Random Scribblings …

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