Few foods attract such fervent followers as bacon. For hard-core enthusiasts of the succulent pig product, and of far less interests to the health-conscious, the aptly named bacon log combines bacon with pork sausage. It's a relatively simple dish. While many recipes advise smoking your bacon log, those without access to a smoker can also bake it in the oven or on a grill.
Weave 10 strips of bacon into a lattice-work pattern that's 5 strips wide and 5 strips long. Keep the pattern tight, without any gaps between individual bacon strips. Use additional strips for a longer log, but keep the shape square.
Slather the lattice of bacon strips with your favorite barbecue rub. Make your own rub if you prefer, using a combinations of sweet, salty and aromatic dry ingredients. Select among popular barbecue rub ingredients, such as paprika, dry onion or garlic, cayenne, thyme or cumin, according to your personal tastes.
Cover the bacon with all of the Italian sausage. Firmly press the sausage against the edges of the bacon square. Pat down the sausage as necessary to create an even patty across the entire bacon surface.
Fry the remaining bacon to taste, as crunchy or soft as you usually prefer when eating bacon plain. Crumble or chop the fried bacon into pieces that are bite-sized or smaller. Cover the sausage layer with this bacon.
Pour your favorite barbecue sauce over the bacon layer. Make your own sauce, if you prefer. Opt for flavors that go well with the barbecue rub you have already used. Add some of the barbecue rub if you want extra flavor.
Roll the multilayered square of bacon and sausage into a cylinder. Start by lifting one side of the sausage layer and rolling it, leaving the exterior bacon layer flat on your work surface. Pinch the seams of the sausage layer together to form a log. Roll the log of sausage and lift up the bacon mat until bacon completely encases your log. Position the log with the seam facing down.
Sprinkle a final touch of barbecue rub over your log immediately before cooking. Heat the oven, barbecue or smoker to a temperature of about 225 degrees Fahrenheit. Let it cook for one to two and a half hours, depending on the cooking method and log diameter. Take it off the heat source when the internal temperature reaches 165 degrees Fahrenheit.
Slather the cooked log with a thin coat of barbecue sauce. Use a basting brush for an even, thin layer. Use a fairly sugary sauce for a glossy finish. Add some honey if your preferred sauce has more vinegar or citrus than sugar.
Serve small portions and eat the bacon roll infrequently if you're avoiding fatty foods. One roll typically contains over 5,000 calories and 500 grams of fat.
For variations, substitute Italian sausage with venison sausage, turkey sausage or spicy sausage.