FMCowboy--A 1-gallon ziplock works well for 1-1.5# of sausage that you're starting with, and cheap store brand bags work just as well as the brand name bags. Don't spray Pam or anything inside the bag to prevent the sausage sticking to the bag, just keep it good and cold. Try to get as much air out of the bag as you can while you're rolling the sausage flat. I 'burp' mine several times while I'm rolling it; others suggest not sealing the bag in the first place. Once it's flat, put the sausage and the cutting board it's on back in the freezer to stiffen up, 15-30 minutes.
When it's cold, slit the sides of the bag with scissors, and you should be able to peel the plastic off the top of the sausage with minimal sticking. Put your fillings on, staying away from all edges of the sausage, and don't try to heap too much on. Use the plastic bag to help you fold your sausage roll onto itself, and pinch the lengthwise seam and both ends closed.
Your bacon weave should be laid out on its own plastic wrap. Set your sausage roll on it, and use the plastic to help you wrap the bacon weave around the sausage roll. I try to have the seam in my bacon wrap NOT line up with the seam in my sausage roll. Pinch the plastic on the ends of your fattie and push the fattie away from you, letting it roll on the counter. Lift it up, using a finger or two to keep it from unrolling, and set it back down close to you. Push it away again; carry it back again. Repeat. Repeat. Etc. You should end up with something resembling a tootsie roll. Tuck the ends of the plastic under your fattie to keep it from unravelling, and rest it in the fridge. This will help prevent it coming apart while you transfer i to your smoker.
That's the best I can describe the process. I don't have any mid-roll pics, but it almost takes video to show the process. Someone should be along shortly with a link to a good you-tube video of it, or you could try a search.
Don't forget to show us q-view of your fattie!
