How to Make a Bacon Fatty (Bacon Bomb) and Other Creative Meat Builds

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.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Stittsworth Bacon Fatty Stuffed with Jalapeño and Cheese

A show-stopping bacon bomb that's crispy on the outside and loaded with gooey cheese and spicy jalapeños. Perfect for impressing your guests at any gathering.

Ingredients

• 2 lbs Stittsworth Bacon
• 8 oz Stittsworth Ground Beef
• 2 cups sharp cheddar cheese, shredded
• 3 jalapeños, diced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 tsp paprika
• Toothpicks or butcher's twine

Instructions

1. Lay out two sheets of plastic wrap and arrange Stittsworth Bacon strips in a vertical weave pattern (about 12--14 strips per layer).
2. Brown the Stittsworth Ground Beef in a skillet with onion and garlic, breaking it into small crumbles. Drain excess fat.
3. Mix the cooked beef with shredded cheddar, diced jalapeños, paprika, salt, and pepper. Let cool slightly.
4. Spread the beef mixture evenly over the woven bacon, leaving a 1-inch border. Roll tightly using the plastic wrap to form a log.
5. Wrap the outside with additional Stittsworth Bacon strips, overlapping them to fully encase the fatty. Secure with toothpicks.
6. Place on a baking sheet lined with foil and bake at 375°F for 45--50 minutes until the exterior bacon is crispy and internal temperature reaches 160°F.
7. Let rest 10 minutes before slicing and serving.
8. Drizzle pan drippings over top as a sauce.

Pro Tip: Weaving the bacon before filling creates structure and ensures even cooking. Keep everything cold while assembling to prevent the bacon from becoming too pliable -- a firm fatty holds its shape better on the grill or in the oven.