There are certain skills every man should have under his belt. The basic bacon weave is one of those.
Bacon weaves cook nice and flat and take up lots of surface area, making them ideal for wrapping roasts, like chicken and meatloaf. But they're not limited to cloaking foods in glorious pork fat: they also ensure crispy bacon gets into every bite of sandwiches and burgers, and they're strong substitutes for tortillas. We've used weaves in our burgito, mac 'n' cheese quesadilla, and even breakfast sushi.
The possibilities are endless. Now get weaving!
Bacon Weave How-To
- 1 pound bacon
- Lay 6-8 strips of bacon vertically across a rimmed baking sheet or aluminum foil, flush up against each other. Fatty sides should all face one direction and meaty sides should all face the other direction. The width should match the length of the strips.
- Fold every other strip in half onto itself. Lay one strip of bacon perpendicular to those strips, flush up against the back of the folds. Unfold those flipped strips back over the perpendicular strip of bacon.
- Now fold every other strip in the alternating columns. Lay one strip of bacon perpendicular to those strips, flush up against the back of the folds. Unfold those strips back down over the perpendicular strip of bacon.
- Repeat again with the first set of strips. Do the same thing on the upper half of the weave. There should be the same number of strips going down as there are going across.
- Cooking time and temp will vary depending on what you're making the weave with. Baking it as is will take 15-20 minutes in a 425℉ oven.