Ingredients
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2
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1
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2
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Directions
Land Sushi, This is always a huge hit at my BBQs and needs to be rationed out so that late comers can get some You can use pork of beef as the ground meat
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Steps
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1
Done
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This Can Also Be Made With Ground Beef Instead of Pork. It Is not Recommended That You Use Thick Cut Back as It Is Harder to Roll Up. the First Thing to Do Is Lay Out a Sheet of Wax Paper to Weave Your Bacon Mat On. Make Sure There Is 3 or 4 Inches Extra on the Bottom. You Need This For Later. This Isn't as Intimidating as It Sounds. I Posted Pics of How to Do This. Once You Get the Rhythm, It Goes Quickly. |
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2
Done
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Next, Make Two Silver Dollar Size Wafers of Pork and Set Them Aside. Theses Will Be Used to Seal the Ends. |
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3
Done
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Take Pieces of Ground Pork (i Prefer Spicy Italian Blend) and Flatten Them and Place Them on the Mat. You Want Them About 1/8 of Inch Thick. I Work from the Edges to the Center Until the Mat Is Covered. Don't Worry About Making Them Stick Together Real Well as the Bacon Will Hide Any Gaps. |
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4
Done
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Once the Bacon Mat Is Covered, Take Your 2 Cheese Sticks (any Type Is Fine and Stick Form Isn't a Requirement If Your Favorite Cheese Isn't in Stick Form) and Place Them About an Inch from the Bottom. |
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5
Done
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Now Grab the Excess Wax Paper and Pull the Bottom Up Over the Cheese to Start Rolling It. as You Progress, Pulling Back the Wax Paper Will Help Make This Easier. |
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6
Done
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Once It Is in a Log Shape, Take the Two Pieces of Ground Pork You Set Aside, and Place Those Over the Ends. You Want Those Sealed So That Cheese Doesn't Leak Out. |
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7
Done
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There Is No Need For Toothpicks If You Keep the Seam Near the Bottom. |
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8
Done
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Smoke For 2 Hours. Remove from the Smoker and Grill All Sides Until the Bacon Is Done to Your Desired Level of Crispness. Let Sit For 10-15 Minutes, Then Slice Into Medallions About 3/4 to 1 Inch Thick. |
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9
Done
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I Like to Serve Mine With a Habanero Pineapple Glaze I Make, but Bbq Sauce Works Just Fine, or Any Other Condiment You Might Like. |
