Pig Sushi

Today's recipe - cooked for the :   Pig Sushi


2 lbs thin sliced bacon.  This should provide at least 25 slices (5 sets of 5)

2 lbs ground chuck

1 lb sweet Italian sausage

1 lb hot Italian Sausage

1/2 lb smoked Gouda

2 large jalapeño peppers cut into thin strips


Mix ground meats together then divide into 5 equal portions.  Form these into elongated rectangular loafs

Prepare 5 sheets of parchment paper, at least 3 inches longer than bacon strips.

On each sheet of parchment paper, lay 5 strips of bacon edge to edge to form a sheet of bacon.

On a separate sheet of parchment (or foil) press a portion of ground meat into a rectangle the width of your bacon sheet and about 4/5 as long.  This should be about 1/4" thick..  Use parchment paper to loosely roll this ground meat layer for easy moving.  Transfer to the bacon and lay as depicted in the image below.

Sprinkle your favorite spice rub over meat.  Place cheese strips and jalapeño strips at one end of the ground meat layer.


Using parchment paper to assist, roll from the cheese end. Rolling as tightly as possible.

Continue rolling...  Repeat for remaining four portions.

Complete rolling... repeat for remaining four portion.

Refrigerate overnight to firm the rolls.


Cook on grill over direct heat at approximately 400F.  Turn every 5 minutes to evenly cook bacon.

Remove from grill when internal temperature reaches 170F.

Remove... wrap in foil to rest for 10 minutes before slicing to serve.