Using your hands, form sausage into a loaf-shape. Season lightly with Traeger Pork and Poultry Shake.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the sausage loaf directly on the grill grate and smoke for 1.5 hours (90 minutes).
While sausage is smoking, assemble the bacon weave on a piece of wax paper. First, lay out 4 pieces of bacon so they are touching each other on the wax paper. Next, lay the 5th piece of bacon so it crosses the others. Tuck every other slice under the 5th piece of bacon. Find the two pieces of bacon that were under the 5th piece of bacon and fold them back on top of themselves.
Lay down the 6th piece of bacon and unfold the two that were laid back. Continue folding the bacon back that was most recently under the last piece of bacon, two pieces at a time, laying the next piece of bacon on top until your weave is complete. Set aside.
After your sausage has smoked for an hour and a half, take it off the grill and increase the heat of your Traeger, lid closed, to 350 degrees (about 10 minutes).
While the grill is heating, wrap your sausage loaf in the bacon weave. Lay the middle of the weave directly on top of the sausage loaf and press the bacon all around the sausage.
Flip the sausage and bacon over to finish the weave on the bottom of the sausage. Alternate the bacon ends across the bottom and tuck the ends around each other.
Put your sausage back on the grill and cook for 25-30 minutes until the internal temperature of the sausage reaches 160 degrees. Enjoy!