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Fatty for my cookoff

post #1 of 9
Thread Starter 
I will be doing FATTIES for my upcoming cookoff. My question is should I use center cut bacon, thick cut bacon or just some simple applewood smoked bacon? grilling_smilie.gif
post #2 of 9
Simple, thin cut bacon works best, for me anyway. Easier to wrap, conforms to the shape of the log better and crisps up more easily. If appearance counts, try turning the bacon weave 45 degrees so the fatty faces corner to corner. It's a small detail but it creates a diamond pattern and looks a lot nicer than the squared off weave.
post #3 of 9
Thread Starter 
Never thought about the diamond weave, sounds awesome. Even though it will already be sliced for the judges it will look great for show when feeding the rest of the people attending. Thanks
post #4 of 9
I believe it's Cowgirl who I got the idea from. She used to post here quite a bit.
post #5 of 9

I have to agree with MB. Anything you can do that will give you just a little edge. 

Good luck.

Happy smoken.

David

post #6 of 9
Thread Starter 
Any recommendations on cutting? Does the diamond pattern cut better then the typical weave?th_4th_of_July.gif
post #7 of 9
Quote:
Originally Posted by Kajunkue View Post

Any recommendations on cutting? Does the diamond pattern cut better then the typical weave?th_4th_of_July.gif

It will probably cut about the same. Use a real sharp knife or a bread knife.

Happy smoken.

David

post #8 of 9

You should cure your own bacon then make that fattie.

post #9 of 9

K, Crispy bacon makes the difference also .

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