How to Make a Bacon Fatty (Bacon Bomb): Step-by-Step from a Butcher
If you've never made a bacon fatty — also known as a bacon bomb — you're missing out on one of the most fun things you can do with a smoker. On this episode of Meat & Greet, Myke Stittsworth walks through the whole process: the weave, the filling, the smoke, and the slice.
A bacon fatty is essentially a seasoned sausage log wrapped in a woven bacon shell and smoked until everything is crispy on the outside and juicy on the inside. Myke shares filling ideas (cheese, jalapeños, more cheese) and talks about other creative meat builds that go beyond the standard grilling fare.
How to Build a Bacon Fatty
- Start with a bacon weave — lay strips in a crosshatch pattern
- Spread seasoned sausage on top, add fillings of your choice
- Roll it tight, smoke at 225°F until the internal temp hits 165°F
- Let it rest, slice into rounds, and watch it disappear
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
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