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Fatties, Part two the bacon weave.

Discussion in 'Fatties' started by gmc2003, May 24, 2018.

  1. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    I like the bacon weave as it serves two functions. First it looks good when finished, and second it helps prevent fattie blowouts. Here's how I do mine.

    First you'll need about pound of bacon. Try to get some that is fairly straight. Thin sliced works better then regular. Unfortunatly I could only find the regular slice.
    DSC00601.JPG

    Just as with the fattie. Lay a piece of plastic wrap down on the counter then top with a piece of parchment paper. After put a piece of bacon down top to bottom to give you a guide of how big your weave is going to be. Next lay down pieces perpendicular to the first slice.
    DSC00602.JPG
    Fold back every other piece and place the first piece at the top.
    DSC00603.JPG

    Then fold back the pieces that were under the first piece in the opposite dircection.
    DSC00604.JPG

    Put another slice of bacon down at the fold, and pull the folded bacon back over.
    DSC00605.JPG

    Repeat until the weave is complete.

    DSC00607.JPG

    With the weave complete get your fattie out of the fridge.
    DSC00608.JPG
    ...and set it on the end of the weave.
    DSC00609.JPG

    Once again start rolling up the parchment paper - a quarter of a turn at a time.
    DSC00610.JPG
    You should end up with something similar to this.
    DSC00611.JPG

    Take the plastic wrap and cover the fattie, twist the ends and give it a couple of spins to tighten. My wife starts to chuckle when I do this step for some reason. And it's all done - ready for the smoker.
    DSC00612.JPG
    For a diagonal weave place the fattie cross-wise on the bacon.

    DSC00613.JPG
    ...and wrap it the same way you would a normal weave.
    DSC00614.JPG

    As Porky pig would say "That all folks". Thanks for looking. Sorry no finished product. I had to go to the store with the wife after these were made. I'll smoke them up tomorrow.

    Chris.
     

    Attached Files:

  2. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Great tutorial. You’ve got it going on. B
     
  3. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

    Chris
     
  4. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

    Chris, your tutorials are exactly what this first-timer needed!! Your photos illustrate perfectly the process and I think I'll be able to make one this weekend. Fantastic work. Thank you so much!!

    I hope you will continue with phase three "the smoke"

    Anxious to make a fatty myself.
     
  5. yankee2bbq

    yankee2bbq Master of the Pit

    Chris,
    Thanks again for the great write-up and pictures!
     
  6. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Awe-sum, Chris. Great tutorial!
    It must be an inside joke why she gets tickled by you spinning your meat. o_O:rolleyes::confused:

    I like the diagonal. But then, I'm weird.
     
    CigarLlama likes this.
  7. CharlotteLovesFood

    CharlotteLovesFood Smoking Fanatic

    Great tutorial Chris! Thanks for sharing I am all over that diagonal weave...it looks so pretttty! :D
     
  8. wade

    wade Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good tutorial Chris
    The only thing that I do differently is that before wrapping the weave around the meat i sandwich it in plastic film (e.g. put another layer on the top) and then flatten it with a rolling pin. This helps to bind the bacon weave together, fills in any small holes between the weave and also makes it slightly larger so the bacon goes further.
     
  9. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks for nice words and like B - appreciate it. Paying it forward is the goal of this forum, and I'm only passing on what I've learned on smoking meat forums.

    Dunlap, thank you very much. I'm also hoping to get it smoked up today. It's up to mother nature. I'm glad I was able to help you out in some little way. Give it a go and let us know how it turns out. If you find a better way of doing something also let us know. We're all here to help and learn from each other.

    Chris
     
  10. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Justin, I'm trying to give back some of what I've received here.

    Thanks for the kindly words and like Charlotte. I like the diagonal weave better also. However it doesn't always fit all around the fatty. BTW, In my part of the world the boonies - it's purty. :)

    Thanks for the tip Wade. I wish I knew that beforehand(next time). The bacon on the diagonal weave was a little narrower then what I wanted or saw in the package. That would have helped fill it in the gaps. Thanks for the tip, words and like. Appreciate it.

    Chris
     
  11. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Sonny for the like and kind words. Yeah, I don't know, her giggling started after I began making hard boiled scrambled eggs. She thought I was crazy until she tried one. Now she finds it amusing when I prepare dishes that aren't considered normally prepared.

    Chris
     
    SonnyE likes this.
  12. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks for the read and like hebs - appreciate it.

    Chris
     
  13. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Chris That is a great step by step Thanks for sharing POINTS
    Richie
     
  14. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks, Richie for the kind words and like. I started out intending to make a readers digest version of the fatty process. Then it just exploded into a three-part series.

    Chris
     
  15. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Maybe you are like me, you just look so out of place playing in the kitchen.
    We look like we belong out in the woods, uprooting trees and carrying dead animals home?
    Grunting over a spit on a fire, roasting meat.
     
  16. Ishi

    Ishi Meat Mopper SMF Premier Member

    Wow you made that look easy!! I’ve never done a weave cause I didn’t know how..... until now!!!! Thanks
     
  17. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Ishi, I owe a ton to this site for the same reason.

    Chris
     
  18. smokininidaho

    smokininidaho Meat Mopper

    gmc2003, thanks for your tutorial. Trying my first fattie tomorrow. Ham, pastrami,organic orange sweet bell pepper, onion, mexican blend cheese, a little sweet baby rays on top of the cheese, rolled up, did the bacon weave, can't wait. Told the wife what I did as she was at work and she said disgusting, it's all good more for me and my friends. She will be sorry!
     
  19. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Sounds great, nice combo. Your right it's her loss. My wife was indifferent to the idea also - that is until I offered her a slice. Let us know how it turns out.

    Chris
     
    smokininidaho likes this.
  20. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I did just did a second fattie today <Jasmine Rice. Cranberry..pepper jam..trio of cheese. I was gonna do another repeat but parents had a special request for jasmine rice. It actually rolled better>

    I actually used a rolling pin on my bacon weave so it looked like a bacon weave this time! But..GMC...can you do a tutorial on doing a 2x the size bacon weave? I want to do fatties in a 1.5 gallon freezer bag just for the ease..which I couldn't find..so what I got is 2 gallon ones. So I'd need to do 3 pounds of meat, which definitely to me means a much bigger weave is needed.