I came across this New York Times article before the Super Bowl and knew I had to create this monstrosity for the big game.
There are a ton of recipes out there, so I’m not going to put any instructions up here just a bunch of pics from the Bacon Explosion’s birth.
As you can see, we didn’t use a smoker. It worked fine in a confection oven @ 225 degrees. My Dad’s fancy oven has a thermometer built in that reads the internal temp. It took about 2 and a half hours to reach 165 degrees.
It didn’t taste as much like dying as I thought it would…but it was delicious.
