Not sure where I first saw the idea for a bacon weave (maybe here), but I finally decided to try it out — and it is magical.
I posted these photos on our Chowtown Instagram and it got a lot of love (hello, bacon!), so I’m sharing it on the blog, too. Because if you haven’t done it, you really must.
I make a weave out of about a pound of bacon by alternately interlacing the strips. Then I bake it at 350 degrees for about 30 minutes (time varies depending on thickness of the bacon and your desired doneness).
I place the bacon straight onto a cookie sheet (which, by now, only serves this purpose). This way, the bacon cooks in its fat the entire time, keeping it from drying out.
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Once done, I drain the bacon on paper towels.
The best part about the weave is that the bacon stays together once you cut it up for a sandwich. And it stays completely flat on the bread and doesn’t fall out like individual strips often do.
I used this weave for a bacon, arugula and tomato sandwich between two slices of Italian bread. It was divine.
Kansas City’s Jason Day — who made a splash with the weave idea a few years ago — also used it to wrap sausage, check out this photo gallery.