(Actually, since the “blankets” are made out of pigs, maybe I should call these “pigs in pigskins”? But then it would sound like a football reference. Whatever, they’re yummy.)
1 package bacon
1 package baby carrots, probably won’t use them all
Lightly steam the carrots ahead of time so the skewers will go through. Cut the strips of bacon in about 3 in sections. Wrap each piece of bacon around a carrot and skewer them. Grill until the bacon is done to your liking.
These go great with pineapple chunks in between. I think beef kidney would also be wonderful, but haven’t had the opportunity to try it.
On a griddle:
I don’t use skewers or toothpicks this way, so I can turn them on all sides. Start with a cold griddle so you don’t burn your fingers while arranging the piggies. Cut the strips of bacon in about 3 in sections and wrap each piece of bacon around a carrot. Lay them on the griddle with the overlap facing down, so the two layers will stick together while cooking. When all the little piggies are on the griddle, turn it on medium-low. (or higher if you don’t mind splatters) Begin turning the carrots after the two layers stick together. If they stick to the griddle a bit, roll them toward the loose end so they don’t unroll. Fry on all sides until the bacon is done to your liking. Afterward, fry some liver in the bacon grease.