Originally Posted by Arlin_MacRae
Thick cut works best, too. You get the thin stuff and it tears or stretches when you move the finished weave.
My favorite thing to do with woven pig is to drape it in a small Pyrex bowl and bake it, then fill the 'bacon bowl' with breafuss!
I shoulda mentioned that too, I wouldn't attempt to do a weave without using thick cut bacon. Tried that once--it was a disaster.
Have you tried inverting the bowl and baking the weave "on" the bowl instead of "in" the bowl? Seems to me it would hold its shape better and would allow the fat to roll away.