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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!!!!!!)
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.
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!
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:)
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".
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):