Bomb Prep

1. Ground Chicken

2. Ground Sausage

3. Pork Tenderloins

4. Cube Steaks

5. Sirloins for Powder Kegs

Seasoning and other ingredients

1. Apply seasoning to meat and prep other ingredients

2. Cut cheese, slice meat, gather other ingredients

Create Bacon Nets

1. Alternating bacon direction(fat end and lean end)

2. Correct number of slices for particular bomb

Assemble Bombs with meat and ingredients and layout on the center of the Bacon Nets

Wrap bomb with bacon

1. Make sure that almost all of the bomb is covered in bacon and nothing will fall out​

Net the bomb using the stuffer

1. Cut net sizes for each bomb, net size should be about 1 inch longer than actual bomb size

2. Tie knot on stuffer and get rid of slack

3. Slide Bomb Through

4. Tie other end of bomb as close to the bomb as possible

5. Cut extra string off of net(do not set other bombs on net clippings)

Garnish if needed (Single small line of seasoning the length of the bomb)

Place in the right sized Vacuum Bag (Medium bomb bag goes in sideways) 

Seal each bomb making sure the bomb is square in the bag

Apply appropriate label on front of bomb(place from the middle and flatten the edges)

1. Price label will go on reverse side

2. If bomb is going to be used for shipping inventory a safe handling sticker and a date tag will be placed on the back side