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Discussion in 'General Discussion' started by chrisbrown789, Dec 22, 2014.
What are everyone's thoughts on the best brad and thickness bacon when used for wrapping meats?
I use a thick cut when I wrap a pork loin and a thin cut when I do stuffed jalapeños.
Ditto on Bear55s' thoughts
Any Specific brand?
Use what you are use to cooking, if you get thick Bacon roll it out to thin it.
I use home cured and smoked bacon. It's too easy and tastes so much better not to.