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Fatty Bacon Weave vs Fatty Bacon Wrap or No Wrap?

post #1 of 6
Thread Starter 

I have done both the weave and the wrap and I gotta tell you that I have a tough time getting the bacon cooked all the way through when I do the weave. Which do you prefer or what do you do? 

 

Crisp up in the broiler?

 

I'm wondering if I'm taking them off the smoker a little too soon? I do check the IT to be sure it is appropriate for the type of meat in the fatty.

 

I will agree the wrap is not as pretty as the weave. 

 

I tend to make 5 or 6 fatties at a time, so I cool, slice and freeze my leftovers. When I thaw and cook the frozen fatties, I crisp up them up good then if needed. 

 

I'm interested in hearing your thoughts!

 

And remember, like all good food, eat fatties in moderation. banana_smiley.gif

post #2 of 6

I have no experience in a smoker, but in an oven I would bump up the heat to start off with and then lower it to the normal cooking temp.  I'm not sure if this is possible on your smoker though.

 

Gary 

post #3 of 6

What kind of smoker are you using (wood, pellet, electric)? At what temp are you smoking and what temp do you take them off? 

 

When I did mine in the MES, the bacon wasn't nearly as crisp as when I do them in the propane now. I also take mine to about 170° IT just so the bacon cooks a bit more to my liking. I usually cook them at 250-270°.

post #4 of 6
Only made 2 so far, and I just stuck them under the broiler for a few minutes.

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post #5 of 6
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

What kind of smoker are you using (wood, pellet, electric)? At what temp are you smoking and what temp do you take them off? 

 

When I did mine in the MES, the bacon wasn't nearly as crisp as when I do them in the propane now. I also take mine to about 170° IT just so the bacon cooks a bit more to my liking. I usually cook them at 250-270°.

I have a 15 year old ECB with all the mods. I use lump for my burns. I think the last batch of fatties I made I was running 225 or so most of the time, but I think mine came off the ECB at about 160. And now that I think about it, I want to say I used the thick cut bacon from Walmart. I bought a pound of regular cut maple cured for my next go. I have a feeling that will make the difference, along with waiting for the IT to reach 170. 

 

And then under the broiler for 3-5 minutes can't hurt it either! 

post #6 of 6

When I did my fatties, I finished them on the top rack of my grill at a high heat to crisp the bacon and get the color I wanted.  I put foil under them for indirect heat and ran the temp in the grill up to about 375.  Took less than 10 minutes on the grill.

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