Bacon weave, bacon not cooked thoroughly

kirschman

Newbie

Original poster

Sep 7, 2015

25

11

Bardstown Ky

• Nov 7, 2015

• #1

Making a fattie tomorrow, the last one I made the bacon weave wasnt cooked all the way underneath each overlap of the weave. I used the thin bacon and cooked it to an IT of 175 (3 hrs). I put the fattie in broiler but it was still raw looking under each weave of bacon?  Was thinking of just wrapping in bacon in a single layer instead of weaving but love the look of the weave, not to mention its more bacon, any suggestions??

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• Nov 7, 2015

• #2

The covered bacon on the weaves that I have made never "look" cooked, however, if your IT is getting to 175*, I suspect that all of the bacon is safe to eat.

You can finish up your bacon weave by putting your fatty over direct coals after you get to your target IT and it will crisp up your bacon, still being shielded, I doubt that it will attain the same looks as the exposed bacon in the weave.  Keep a close eye on it if you put it over direct.  The fat will flare up pretty quickly and dramatically.

 

crazymoon

Legendary Pitmaster

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Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Nov 8, 2015

• #3

K, I like to put my finished product on a hot grill to crisp up the bacon.

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Nov 8, 2015

• #4

Another option is to pre-cook the bacon a bit. 10-15 minutes in the oven (375). Let it cool on paper towels. Then make your weave and wrap your fatty.

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Nov 8, 2015

• #5

:yeahthat:

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Nov 8, 2015

• #6

One other thing I do is I stretch the bacon. It will almost double in length. That also helps. Place the bacon on a cutting board hold one end and run the backside of a knife along the bacon.

 

westby

Smoking Fanatic

Jan 17, 2011

384

75

Winona, MN

• Nov 9, 2015

• #7

Finish in the oven under the broiler for a few minutes to crisp it up.  Works every time, doesn't overcook the meat and no fuss.

 

bmaddox

Master of the Pit

Jan 5, 2015

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144

Central FL

• Nov 9, 2015

• #8

dirtsailor2003 said:

One other thing I do is I stretch the bacon. It will almost double in length. That also helps. Place the bacon on a cutting board hold one end and run the backside of a knife along the bacon.

Click to expand...

Yep. I have used a rolling pin to stretch out the bacon and it cooks up great.