View Full Version : Non Crispy Bacon on a fatty..

08-16-2011, 01:46 PM
I did a version of the bacon explosion last night..it came out very tasty.

The internal temp was up and over 165. However the bacon on the outside was not all completely done. Did I miss a step?



08-16-2011, 01:47 PM
I par cook the bacon in the microwave for a little bit (10 - 15 seconds) before wrapping and cooking. It helps it get crisp at about the same time as the internal stuff being done.

08-16-2011, 01:54 PM
If you use a smoker with water, that could be the cause. I did a fattie recently and the bacon was moist too. I prefer it this way so I was ok with it.

08-16-2011, 02:04 PM
My biggest thing with a bacon weave is even if its crispy on the outside, the overlapped bits are still soggy and chewy. I have moved away from the weave unless its for show.

08-16-2011, 02:06 PM
I prefer my bacon to be not so crispy, so it looks/sounds great to me.

08-16-2011, 02:32 PM
Ahh...I will try without the water in the WSM.

08-16-2011, 02:37 PM
Ahh...I will try without the water in the WSM.

Doubt that will make any difference, the water is primarily a heatsink. Perhaps a higher cook temp will help.

08-16-2011, 03:25 PM
Just a guess but higher temps and shorter time?

I've went as high as 275 and the bacon was not crisp after 167 internal.

08-16-2011, 03:33 PM
This may sound crazy, but I cook mine until 160. I then rest and let cool in the fridge for a while or overnight. I then put it back on the smoker at 350 for around 5-10 minutes. Crispy bacon everytime.

08-16-2011, 03:41 PM
My bacon comes out chewy, but I prefer my bacon to have a little fight left in it. Try mini versions of the fatty like this! I call them "chubbies". It's easier to get crispy bacon if you like that:



08-16-2011, 04:42 PM
This is very common. The meat is cooked but when meat touches meat (in this case bacon and sausage) during the cooking process you're basically steaming the surface. You can try 2 things next time...

1. Use direct heat or turn on the the gas grill on high heat to crisp up the bacon. Gently rotate and watch carefully so it doesn't burn.

2. Use cheap bacon...it is usually thinner and cooks more thoroughly.

08-16-2011, 05:22 PM
I smoke-grill them indirect on a Weber kettle @ 250ish, adding wood chunks directly on the briquettes.... When they hit 155*+- I open vents all the way & put the fatty directly over the heat to crisp up the bacon. Foil & rest 20-30 minutes.

08-16-2011, 05:59 PM
I was thinking about taking the WSM apart dropping the rack and rolling the fattie above the coals for a few minutes.

08-16-2011, 06:32 PM
I always use the "economy" see through bacon, it always crisps.

Al Czervik
08-18-2011, 07:56 AM
Like a few other comments, I prefer my bacon a little chewy so this looks very tasty to me!:thumb:

Diva Q
08-18-2011, 08:00 AM
we use the cheapest and thinnest we can buy 18/22 is the type we get for all
our bacon wrapping fun.

Ribbin' Randy
08-18-2011, 08:20 AM
I had the same problem when I smoked em on my WSM...and that is why I do all my fatties on the kettle indirect. When it comes up to temp I roll it over the coals and do a quick "reverse sear"

08-18-2011, 08:25 AM
we use the cheapest and thinnest we can buy 18/22 is the type we get for all our bacon wrapping fun.

Yup, this is the best route!