The batter has a can of drained crushed pineapples, Two 8 oz boxes of cream cheese, 3/4 cup of brown sugar. This last batch, I made the batter up and refrigerated it overnight. It made filling up the bacon wrapped summer sausage easier. I also use the thick cut bacon.
Smoke with pecan wood for 90 minutes on 300 degrees. Can be cooked less time depending on how you like your bacon. I make sure it is regular bacon not hickory smoked.
Recipe came offline just tweaking it a little.