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Bacon Weave Tutorial - Page 2

post #21 of 45
Thank you! A nice addition...
post #22 of 45
So will a 6x7 weave cover a 1lb. chub?
post #23 of 45
Thread Starter 
Yea. What you see there covers mine really well. It does depend though how much you stuff the chub too.

post #24 of 45
That's why I love this place.
post #25 of 45
Awesome. Thanks for the info. I knew there must be an easy way to do it and now I've seen the light !!!points.gif

post #26 of 45
Have not ventured into the fattie...yet. Wondering if there are certain cheeses that DO NOT work well, or is it anything goes?

I think I have a new gift to give out to the neighbors at Christmas time next year instead of smoked turkey! (plus they will enjoy being my taste-testers as I start new things thanks to this forum!!!!!!)
post #27 of 45
My 2 cents, i lay out enough strips to match the width of the gallon ziplock baggie that I am using to flatten the sausage. It took quite a bit more this last time as I used thin sliced that had a smaller width.
post #28 of 45

Newbie Thanks

About to do my first Fattie. This really helpedPDT_Armataz_01_01.gif

post #29 of 45
thanks for the helpful pics
post #30 of 45

Thanks Wolf exactly what i was looking for! I'm trying my first one SOON!

post #31 of 45

thanks that was very helpful

post #32 of 45

should be a sticky!

post #33 of 45
Very helpful. I'm attempting my first fatties later today.

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post #34 of 45

Thanks much and my wife is now to put around a meatloaf.

post #35 of 45

Thank you so much for posting this. Had friends ask me how long it took to make the weave and they thought I was kidding when I told them about a minute!

post #36 of 45

Thanks for the tip...Nice pics

post #37 of 45

Thank you so much. I have been looking to try a fattie but for the life of me was not able to find a easy way to weave the bacon. You good sir are my new hero:)



post #38 of 45

No tellin' how long I would have struggled with this without having seen this thread.  Thanks so much!

post #39 of 45

Since it's been two years since the last post, I thought I'd jump in.  I'd make ONE tweak to the tutorial... PARCHMENT paper rather than wax paper... MUCH less sticky and makes it VERY easy.  That being said, I'd also use it between taking the pork out of the ziploc bag and "chubbing it up".



post #40 of 45
I decided to bacon "weave" wrap some chicken breasts yesterday. A full size weave 8x9 or 9x9 strips of bacon was WAY too much for 1 fat chicken breast. After a little trial and error I found that 3 or 4 full strips and 3 or 4 1/2 cut strips made a very nice ~12"x6" weave that rolled around a full chicken breast perfect. Here's a picture of them on the smoker (not the front one, it's a full weave and it was a hot mess of overlapped bacon):

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