Recipe by Back Forty Barbeque
Carne Enrolada
20 lb batch of garlic-forward beef brisket and pork shoulder cured like traditional knockwurst, loaded with cheese and spicy peppers, rolled, wrapped in bacon and slow smoked. Not your mama's meat loaf. Spicy!
Published June 4, 2026
This Carne Enrolada is our take on a hearty rolled and smoked meatloaf-style centerpiece, built on the traditional knockwurst meat base from lets-make-sausage.com. We scale it to a full 20 lb batch using a whole 15 lb packer brisket (16 lb trimmed) and 5 lb of pork shoulder, then add sharp cheese and spicy peppers before rolling and wrapping in bacon.
The meat is mixed with the classic garlic-forward knockwurst spices, pink curing salt (Prague Powder #1) at the proper 0.25% rate, and non-fat milk powder for bind. It cures in the refrigerator for 7-10 days to develop deep flavor and ensure safety before we form the rolls. This is not a quick sausage — the long cold cure is essential.
After curing we fold in the cheese and peppers, roll it jelly-roll style for beautiful spirals in every slice, encase the outside completely in bacon, and smoke it low and slow until it reaches a safe 160-165°F internal. The result is spicy, cheesy, smoky, and deeply savory. Not your mama's meat loaf.
Method
- 1
Trim the brisket and pork shoulder. Cut into 1-inch cubes. For a cleaner grind and better texture, spread the cubes on a tray and partially freeze (30-60 min) until firm but not solid.
- 2
Grind the meat 2-3 times: start with a coarse plate, then medium or fine. This creates a good bind similar to traditional knockwurst. Keep everything as cold as possible throughout.
- 3
In a large container or mixer tub, combine the 4 cups ice water with the 4 tsp pink curing salt, 10 Tbsp + 2 tsp kosher salt, 4 Tbsp paprika, ¾ cup black pepper, 2 tsp coriander, 2 Tbsp + 2 tsp mace, 2 tsp allspice, and the 24 pressed garlic cloves. Stir well until the cure and salts are fully dissolved.
- 4
Place all 20 lb of ground meat in a large food-safe tub or bowl. Sprinkle the 4 cups of non-fat dry milk powder evenly over the meat and mix lightly to distribute.
- 5
Pour the seasoned ice-water slurry over the meat. Using clean hands or a paddle mixer, mix vigorously for 3–5 minutes until the mixture turns very sticky and tacky. This extracts protein for excellent bind (the knockwurst technique).
- 6
Pack the mixture tightly into non-reactive containers or heavy plastic bags. Cure in the refrigerator at 34–38°F (1–3°C) for 7–10 days. Stir or massage the mix once per day so the cure and spices distribute evenly. Keep it very cold the entire time.
- 7
After the cure period, divide the 20 lb mixture into 4 equal portions (about 5 lb each) for manageable logs.
- 8
For each portion: Lay a large sheet of plastic wrap or parchment on a clean countertop or butcher block. Press and spread the meat into an even rectangle roughly ¾-inch thick and 10–12 inches wide.
- 9
Scatter about 1 lb of the cheese cubes and ½ lb of the diced spicy peppers evenly across the surface (press some in for pockets). Using the wrap as a guide, tightly roll the meat into a compact log, pinching the seam and ends to seal.
- 10
Completely wrap the exterior of each log with bacon slices, shingling them slightly so there are no gaps. Use 2–2.5 lb bacon per log. Tie with butcher’s twine in 3–4 places if needed to hold shape.
- 11
Fire your smoker to 225–250°F with a good clean smoke (hickory, oak, mesquite or fruit woods — your call). Place the bacon-wrapped logs seam-side down on the grates or on a rack set over a pan to catch drips.
- 12
Smoke until the internal temperature in the very center of each log reaches 160–165°F. This can take 3–7 hours depending on exact size, your smoker, and weather. Always cook to temperature, not time. You can spritz or bump the temp at the end if you want more color on the bacon.
- 13
Remove the logs from the smoker. Rest 15–20 minutes, then chill thoroughly (ideally overnight) before slicing. The cheese will have melted into pockets and the flavors will have married beautifully.
Slice thick or thin. Serve hot or cold. Excellent with mustard, pickles, and crusty bread; on a charcuterie board with our Signature Rub or God of Fire; in sandwiches; or alongside Double B Mac n’ Cheese, baked beans, or elotes.
This batch makes four substantial logs — ideal for a big gathering, competition, or to portion and freeze for later. Leftovers reheat beautifully or can be crisped in a pan like a giant sausage patty.
Curing safety: Prague Powder #1 (pink curing salt) is required for this smoked, fully-cooked product. Do not substitute Prague #2. Always maintain proper cold temperatures during the 7–10 day cure and cook to a minimum 160°F internal in the center. When in doubt, use a reliable thermometer and a trusted source for cure calculations.
The core meat seasoning, cure rate, garlic, mace, allspice, and mixing technique are adapted directly from the outstanding knockwurst recipe at http://www.lets-make-sausage.com/knockwurst.html. The cheese, spicy peppers, bacon wrap, and low-and-slow smoke are pure Back Forty.