How to make a bacon weave (tutorial)

Mister Bob · 01-27-2011, 08:17 PM

Start with a pound of bacon. I like the thin strips so they crisp up better. Lay out eight strips side by side on the cutting board.

Now fold every other strip back in half. In this case, from the top I folded back strip one, three, five and seven.

Next, lay a strip of bacon perpendicular to the other eight, right up against the fold.

Bring one, three, five and seven back over and fold two, four, six and eight in half over the top of the perpendicular strip.

Lay another strip up against the fold,

bring two, four six and eight back over the top of that piece,

and fold one, three, five and seven back and lay in another strip.

Continue the process until you get to the end, you should have the knack by now.

When you get to the end, start working in the other direction.

And so on, 'til you're done. It’s as easy as that!

---k--- · 01-27-2011, 08:19 PM

You're on a roll!

martyleach · 01-27-2011, 08:21 PM

Very nice! Thank you.

lionhrt · 01-27-2011, 08:21 PM

Great tutorial that is how I do mine. One Question what if we want to knit it instead of weave

Mister Bob · 01-27-2011, 08:25 PM

Quote:

Originally Posted by lionhrt

Great tutorial that is how I do mine. One Question what if we want to knit it instead of weave

knit one, purl two, knit one, purl two...

Mister Bob · 01-27-2011, 08:29 PM

Quote:

Originally Posted by ---k---

You're on a roll!

Thanks, I was making one for the Fatty anyway, so I figured I'd take some extra photos and share the process.

BBQ Bandit · 01-27-2011, 08:48 PM

Nice weave... where's the extensions?

bigabyte · 01-27-2011, 09:09 PM

That's the way to do it!

Mister Bob · 01-27-2011, 09:13 PM

Quote:

Originally Posted by BBQ Bandit

Nice weave... where's the extensions?

On my unemployment claim...
That's why I have time to weave bacon!

Phyphor · 01-27-2011, 10:05 PM

Thanks for Sharing, Its a great tutorial.

gtr · 01-27-2011, 10:15 PM

Thanks! Can we do bacon macrame next?

Goes great with the cutting board btw.

Rookie'48 · 01-27-2011, 11:06 PM

That's the way that I do mine except that I put a piece of Saran wrap or waxed paper under the bacon -- easier to roll it up (lazy man's mod).

Fishiest1 · 01-28-2011, 05:09 AM

Thank you!

Caper · 01-28-2011, 06:10 AM

Thanks, I'm inspired!

Norcoredneck · 01-28-2011, 06:56 AM

What if you have split ends?

01-27-2011, 08:17 PM	#1
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	How to make a bacon weave (tutorial) Start with a pound of bacon. I like the thin strips so they crisp up better. Lay out eight strips side by side on the cutting board. Now fold every other strip back in half. In this case, from the top I folded back strip one, three, five and seven. Next, lay a strip of bacon perpendicular to the other eight, right up against the fold. Bring one, three, five and seven back over and fold two, four, six and eight in half over the top of the perpendicular strip. Lay another strip up against the fold, bring two, four six and eight back over the top of that piece, and fold one, three, five and seven back and lay in another strip. Continue the process until you get to the end, you should have the knack by now. When you get to the end, start working in the other direction. And so on, 'til you're done. It’s as easy as that! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen
	1 members found this post helpful.

01-27-2011, 08:19 PM	#2
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	You're on a roll! __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-27-2011, 08:21 PM	#3
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Very nice! Thank you. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-27-2011, 08:21 PM	#4
lionhrt is one Smokin' Farker Join Date: 05-07-10 Location: Hamilton wa Downloads: 0 Uploads: 0	Great tutorial that is how I do mine. One Question what if we want to knit it instead of weave __________________ Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera

01-27-2011, 08:48 PM	#7
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Nice weave... where's the extensions? __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-27-2011, 09:09 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That's the way to do it! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-27-2011, 10:05 PM	#10
Phyphor On the road to being a farker Join Date: 09-20-09 Location: Lowell Arkansas Downloads: 0 Uploads: 0	Thanks for Sharing, Its a great tutorial.

01-27-2011, 10:15 PM	#11
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Thanks! Can we do bacon macrame next? Goes great with the cutting board btw. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-27-2011, 11:06 PM	#12
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	That's the way that I do mine except that I put a piece of Saran wrap or waxed paper under the bacon -- easier to roll it up (lazy man's mod). __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

01-28-2011, 05:09 AM	#13
Fishiest1 Full Fledged Farker Join Date: 11-28-10 Location: Fort Myers Fl Downloads: 0 Uploads: 0	Thank you! __________________ BWS [COLOR=darkorange]Fatboy[/COLOR] BWS [COLOR=teal]Party [/COLOR]Weber 22.5 WSM circa 1986 250 gallon stick burner Weber 22.5 kettle

01-28-2011, 06:10 AM	#14
Caper Knows what a fatty is. Join Date: 11-17-10 Location: Baddeck, Cape Breton Island Downloads: 0 Uploads: 0	Thanks, I'm inspired!

01-28-2011, 06:56 AM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	What if you have split ends? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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