Steps

• Step 1

  In a small bowl, mix together the cream cheese, jalapeños, and black pepper until well-combined.

  Ingredients

  • 8 Ounce cream cheese

  • 2  jalapeños, diced

  • 1/2 Teaspoon freshly ground black pepper

• Step 2

  Place a sheet of parchment paper over a large cutting board. Spread the pork sausage out on the parchment into a large rectangle, about a 1/2 inch thick.

  Ingredients

  • 32 Ounce ground pork sausage

• Step 3

  Evenly spread the cream cheese mixture on top of the sausage. Starting from a long end, roll the sausage up into a log. Refrigerate until ready to grill.

• Step 4

  When ready to cook, set the Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  While the grill is preheating, construct the bacon weave: Place a sheet of parchment on a clean surface. Arrange 5 slices of bacon horizontally and as close together as possible. Starting from the far left, weave the remaining 5 slices of bacon over and under the horizontal slices in an alternating fashion.

  Ingredients

  • 10 Slices bacon

• Step 6

  Place the pork sausage roll on top of one edge of the bacon weave, then wrap the bacon around the roll to cover completely. Season with Traeger Pork and Poultry Rub.

  Ingredients

  • To Taste Traeger Pork & Poultry Rub

• Step 7

  Place the fatty directly on grill grates. Insert the probe into the center of the roll. Close the lid and cook until the internal temperature reaches 165℉, about 90 minutes.

  01:30

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• Step 8

  Glaze the fatty with Traeger Apricot Sauce, then close the lid and cook until the glaze starts to caramelize, about 10 minutes.

  00:10

  350 ˚F / 177 ˚C

  Ingredients

  • To Taste Traeger Apricot BBQ Sauce

• Step 9

  Remove from the grill and let cool for 15 minutes before slicing crosswise into 1/2-inch-thick slices. Enjoy!