Trifecta Sandwich Recipes

Steps:

• Take bacon strips and lay 7 of them next to each other on a piece of wax paper. Use the other 6 to go in the other direction and start to weave the slices lattice style until you have a nice tight bacon blanket that should resemble a pork checkerboard.
• Shake bbq rub over the bacon and set aside.
• Put italian sausage into a gallon sized ziplock and flatten with a rolling pin until it is almost the entire size of the bag then remove using scissors to cut the bag.
• Place sausage mat on plastic wrap and this would be the time for you to add your optional items. Lay tenderloin on mat and roll up until the tenderloin is encased. Take meat tube and place in the fridge for 1 hours to allow it to set and let the flavors meld.
• Put bacon blanket in front of you and unroll meat tube onto the edge. Using the wax paper roll the bacon sushi style making sure to keep it nice and tight. You may need to add a few more slices of bacon to encase the ends.
• Sprinkle more of the bbq rub over the top and youre reaady for the smoker.
• Cook at 225 deg and brush with bbq sauce every so often to create a glaze. Continue to cook until the tenderloin reaches an internal temp of 145 deg (salmonella is killed at 135). Remove from smoker and let rest tented under foil 10 minute The internal temp should contiue to rise to between 145 and 150.
• Slice into 3/4" rounds and enjoy. I recommend putting a round on a toasted hamburger bun with bbq sauce, cheddar cheese and coleslaw. Now thats eatin!