Dutch Oven Bacon Ball
  • 1-2 lbs. bacon, sliced
  • Melted butter
  • Medium onion, lightly browned
  • 2 cloves garlic, lightly browned
  • ½ lb. ground breakfast sausage, lightly browned
  • 6 strips fried or baked bacon, roughly chopped
  • 1 green pepper, roughly chopped
  • 2 roughly chopped carrots, chunked
  • Several red potatoes, chunked
  • 1 rutabaga, chunked
  • 1 can cream of mushroom soup (not diluted)
  1. Select a well-seasoned Dutch oven sized appropriate for the number of people you’re feeding. Paint inside of oven with melted butter.
  2. Carefully lay bacon radiating from the center of the bottom of the oven out to and up the sides with at least two inches extra draped over sides of the oven. Overlap bacon by at least ¼ inch on the slice next to it. If the bacon strips are not long enough to meet in the center of the bottom of the oven, add slices in bottom to completely cover.
  3. Put all your chosen filling ingredients, including any leftover butter, into a large bowl and mix thoroughly (hands work great for this). Then pour the mix into the bacon-lined Dutch oven.
  4. Carefully fold the bacon hanging over the sides of the Dutch oven toward the center, again being careful to overlap each slice. Add more bacon to fill in and “seal” the top as necessary.
  5. Using either charcoal briquettes or the glowing coals from a hot hardwood fire, put some good heat to both the bottom and top of the Dutch oven. The goal is to get a crispy bacon crust and cook the internal ingredients all the way through. Start checking for doneness after about 35-40 minutes. A remote reading meat thermometer is helpful; you want to cook the middle of the bacon ball to an internal temperature of about 170-180°F.
Recipe by 50 Campfires at https://50campfires.com/dutch-oven-bacon-ball/