Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.

Once the bacon weave is made, lay it on a large sheet of wax paper. Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.

Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.

Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.

Repeat the process with the bacon. Now you have a bacon and pork log!

Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.

When you are ready to serve, slice into rounds, and serve with any of your favorite sides.