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Bacon weave, bacon not cooked thoroughly

post #1 of 8
Thread Starter 

Making a fattie tomorrow, the last one I made the bacon weave wasnt cooked all the way underneath each overlap of the weave. I used the thin bacon and cooked it to an IT of 175 (3 hrs). I put the fattie in broiler but it was still raw looking under each weave of bacon?  Was thinking of just wrapping in bacon in a single layer instead of weaving but love the look of the weave, not to mention its more bacon, any suggestions??

post #2 of 8

The covered bacon on the weaves that I have made never "look" cooked, however, if your IT is getting to 175*, I suspect that all of the bacon is safe to eat.

 

You can finish up your bacon weave by putting your fatty over direct coals after you get to your target IT and it will crisp up your bacon, still being shielded, I doubt that it will attain the same looks as the exposed bacon in the weave.  Keep a close eye on it if you put it over direct.  The fat will flare up pretty quickly and dramatically.

post #3 of 8
K, I like to put my finished product on a hot grill to crisp up the bacon.
post #4 of 8
Another option is to pre-cook the bacon a bit. 10-15 minutes in the oven (375). Let it cool on paper towels. Then make your weave and wrap your fatty.
post #5 of 8
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post #6 of 8
One other thing I do is I stretch the bacon. It will almost double in length. That also helps. Place the bacon on a cutting board hold one end and run the backside of a knife along the bacon.
post #7 of 8

Finish in the oven under the broiler for a few minutes to crisp it up.  Works every time, doesn't overcook the meat and no fuss.

post #8 of 8
Quote:
Originally Posted by dirtsailor2003 View Post

One other thing I do is I stretch the bacon. It will almost double in length. That also helps. Place the bacon on a cutting board hold one end and run the backside of a knife along the bacon.

Yep. I have used a rolling pin to stretch out the bacon and it cooks up great. 

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