tl;dr

One pound of smoked bacon, minced, formed into a patty, stuffed with mozzerlla, beer-battered and deep-fried: good grief. I have my doubts that it would be too salty… perhaps better made with a mix of smoked and unsmoked bacon. His battered jalapeños look very nice too.

(Thanks to Craig for the link, who has no blog for me to link to.)

Bacon, Food