BACON WRAPPED TILAPIA RECIPES

Steps:

• Preheat your oven to 300 degrees.
• Start with the bacon weave.
• To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
• Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
• Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
• Once you finish the first half, repeat with the other half.
• Season the top of the bacon with a little salt and pepper.
• Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
• Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
• Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
• Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
• Serve and enjoy!

Steps:

• Combine the ½ lb of ground sausage with the 1 lb of ground chuck in a large bowl with your hands but don't over mix.
• Make a 1.5 inch meat ball in your hand then flatten it into a sort of boat in your hand.
• Place your filling ingredients into the boat. These work best if you don't overfill.Note: I used a pizza filling for these but you can fill them with any combination of cheeses, meat, vegetables, etc. to make your own themes. (more filling ideas in the full text instructions above)
• Fold the ends of the boat together and pinch edges to seal
• Form into shape by rolling the sausage in your hand
• Wrap an entire piece of bacon around the filled sausage
• Sprinkle the top and sides with Jeff's original rub
• Smoke at 275°F for about 1 hour
• You can also smoke them at 225°F but they will take approx. 2 hours.
• When they reach 160°F, they are finished and ready to eat.
• Serve immediately