You will want to first cook off your bacon, I found the best way with less mess is to line your bacon on a tray and bake it off in the oven at 350 degrees for about 20-25 mins.
When the bacon has cooled off, dice it up and put aside 2 Tbsp. for later use. The remaining bacon can go in a large bowl.
Then you can add all your remaining ingredients except your cheese.
Mix your meat mixture well to make sure to incorporate all the ingredients.
Place either a piece of parchment or plastic wrap on your counter, and spread out the loaf mixture to form a large rectangle. You want to spread it out until it’s about an inch thick.
Then spread the shredded cheese around leaving a good inch border around the edges.
Use your parchment/plastic wrap to asset you in rolling the mix into a loaf. Cover and place in the refrigerator for about an hour.
Make your glaze by mixing the 3 ingredients together in a small bowl, place it to the side.
Cook on pellet smoker for 1 hour at 225 degrees.
Then brush half the glaze on the loaf, and bump the temperature up to 275 degrees. Continue to cook till an internal temperature of 155 degrees.
Add the remaining glaze and the extra bacon to the loaf, and cook to a final internal temperature of 165 degrees.
Rest shorty. Slice and serve.!
