Bacon for Wrapping

[Bill'nCrosbyTX]

I've done a few things over the years wrapping in bacon - jalapenos, shotgun shells, pork tenderloin. I prefer thin sliced since I think it crisps easier. But the bacon I used for the last batch of texas twinkies I did (Costco Kirkland Low Sodium) didn't turn out so good. The bacon was about 98% fat, very thin, and hard to wrap, turned out rubbery.

I'm thinking next time I want to do that, I will go to the store and actually lay eyeballs on the bacon. Do y'all have any specific tips for what brand of bacon seems to be consistently good for this?

 

[sandyut]

I wish I did. I have found the same problem with random brands as well. The Costco bacon we buy is the 4 x 1 lb packs. Maybe buy it at the grocery so you can at least see the fat vs meat ratio. the super thin issue I have seen on several brands.

I agree with on not using thick cut. doesnt crisp like you need on a wrap.

 

[SmokinEdge]

If I buy for wrapping I most always buy Hormel black label. Tastes good is cut thin enough and works for me. Other brands not so much.

 

[Gonna Smoke]

I'm thinking next time I want to do that, I will go to the store and actually lay eyeballs on the bacon.

So my question is do you not pick out your own bacon?

 

[JIMSMOKES]

If you have a slicer you could make your own

 

[indaswamp]

I have found it helps to pre-cook the bacon slightly prior to wrapping...

 

[DougE]

I have found it helps to pre-cook the bacon slightly prior to wrapping...

That is something I have never considered.

 

[chopsaw]

pre-cook the bacon slightly prior to wrapping...

Par boil or just warm on the counter and stretch . Don't completely overlap .
Try to keep it as a single layer , just catch the edge of the prior wrap .
Last wrap , leave a " loop " and tuck the tag end underneath , then pull the loop tight to cinch it , and hold in place .
Stuffed chicken breast .

 

[WaterRat]

Par boil or just warm on the counter and stretch . Don't completely overlap .
Try to keep it as a single layer , just catch the edge of the prior wrap .
Last wrap , leave a " loop " and tuck the tag end underneath , then pull the loop tight to cinch it , and hold in place .
Stuffed chicken breast .
View attachment 734696

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I gotta admit I don’t do the best bacon wrap, you gave several great pointers here, Chop!

 

[rexster314]

If you have a slicer you could make your own

Cure, smoke and slice my own bacon at home. I usually slice up several pounds thicker than store bought, and then slice some up like shaved deli meat for wrapping

 

[Fueling Around]

I've done a few things over the years wrapping in bacon - jalapenos, shotgun shells, pork tenderloin. I prefer thin sliced since I think it crisps easier. But the bacon I used for the last batch of texas twinkies I did (Costco Kirkland Low Sodium) didn't turn out so good. The bacon was about 98% fat, very thin, and hard to wrap, turned out rubbery.
...

I usually get 1 bad pack out of the 4 pack of the Costco LS bacon. Fatty and the meat and fat separate.

I have better luck with the thick cut and roll it out thin as @chopsaw mentioned.
I like the extra long piece for wrapping larger items. Things as wrapped jalapenos, I get 2 per piece of bacon.

 

[Bill'nCrosbyTX]

So my question is do you not pick out your own bacon?

We usually buy the 4-pack at Costco and they're bundled together, so you really can't get a good look at it all. It's hit and miss as to what you're gonna get.

 

[DRKsmoking]

I do not have any brand that I always use, I just kind of pick through and find the best in that bin at that time. And sometimes it is still hit and miss..

I will lay it out flat and ( between wax paper or plastic wrap ) roll it thin, hints for SMF folks

And Chris @gmc2003 did a lessons on the Weave, and I roll that also.


Here is one of my bacon domes, This one was just loaded mashed potatoes







David

 

[BrianGSDTexoma]

just warm on the counter and stretch

That how I do it. 30 minutes on the counter. I buy the Sams brand three packs mostly.

 

[lowcountrygamecock]

I have found it helps to pre-cook the bacon slightly prior to wrapping...

We slightly pre-cook the bacon for certain things like pig shots. We do not pre-cook the bacon for things like bacon wrapped duck poppers. Time on the pre-cook depends on how thick the bacon is.

 

[hoity toit]

I've done a few things over the years wrapping in bacon - jalapenos, shotgun shells, pork tenderloin. I prefer thin sliced since I think it crisps easier. But the bacon I used for the last batch of texas twinkies I did (Costco Kirkland Low Sodium) didn't turn out so good. The bacon was about 98% fat, very thin, and hard to wrap, turned out rubbery.

I'm thinking next time I want to do that, I will go to the store and actually lay eyeballs on the bacon. Do y'all have any specific tips for what brand of bacon seems to be consistently good for this?

I like Homels center cut for stuff like you are doing.

 

[Bill'nCrosbyTX]

I like Homels center cut for stuff like you are doing. View attachment 734863

Thanks - I'm going to try that!

 

[Jonahind]

Honestly, the pre-packaged low-sodium stuff is usually a nightmare for wrapping because it's sliced so thin it just disintegrates or stays gummy. I’ve had much better luck hitting the butcher counter and asking for a "center-cut" medium slice. You want enough fat for flavor, but enough meat to actually hold the structure of the Twinkie together. If you're stuck at a standard grocery store, Wright Brand or even the thick-cut Smithfield usually crisp up way more reliably than the Costco bulk packs, though you might need a toothpick to keep the thicker ends tucked in during the smoke.

 

[luvcatchingbass]

I like Homels center cut for stuff like you are doing. View attachment 734863

I think that is what I had started using more, for a while believe it or not the Oscar Meyer bacon was actually my go to for wrapping. Then it too went down hill on quality