Smokey Bacon Cheese Ball

INGREDIENTS
6 hickory-smoked bacon slices
 1/2 cup chopped pecans
 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
 1/3 cup sour cream
 3 ounces cream cheese, softened 
 1/2 teaspoon kosher salt
 1/4 teaspoon pepper flakes
¼ teaspoon granulated garlic
¼ teaspoon black pepper 
 1/4 cup flat leaf parsley

INGREDIENTS 
Cook bacon slices in a skillet over medium heat 5 to 8 minutes or until crisp;
remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
Crumble bacon. Sauté pecans in hot drippings 2 minutes. Remove from heat, 
and cool 10 minutes. In a mixer with the paddle attachment, beat the cheddar cheese until it becomes spreadable; 
mix in cream cheese, sour cream, bacon, salt, garlic, black and red pepper.
Shape into a ball and refrigerate for at least 2 hours. Roll cheese ball in chopped nuts and parsley.
Wrap in plastic wrap. Store in refrigerator up to 1 week.