Bacon makes everything better. And the only we know of that’s better than bacon? The bacon weave. 

The bacon weave basically makes bacon bigger and better. There’s nothing wrong with wanting to wrap everything you eat in bacon, but sometimes one or two strips just won’t cut it. You find yourself wishing for a strip of bacon large enough to wrap a chicken breast or a burger.

The bacon weave is how you make that mega-sized piece of bacon. 

The bacon weave is also easy on the eyes. For example, it’s easy enough to lay strips of bacon over meatloaf and call it good. 

But think of how much better and more mouth-watering that meatloaf would look if it were topped with a bacon weave? Extra points if you glaze with BBQ sauce. 

A bacon weave might look trickier than it is to make. So Head Country friend and meat aficionado Kita Roberts of Girl Carnivore is going to walk you through how to do it, step by step.  

Step 1. Prepare a flat, clean work surface. Divide bacon into two equal piles. 

Step 2: Arrange the strips of bacon from one pile length to length. The bacon arrangement should be in the shape of a square on your work surface. 

Grab the end of every other piece of bacon and fold it back to touch the other end. 

Step 3: Take a piece of bacon from the other pile and lay it perpendicular to the strips of bacon on your work surface. Place it so that it touches the folded ends of the bacon strips on the work surface. 

Remember the folded pieces of bacon? Unfold them. 

See the weave pattern starting to happen? 

Step 4: Fold back the strips of bacon that you did NOT fold back last time—remember, that’s every other strip of bacon. Fold the strips back to the first perpendicular strip of bacon. 

Take another piece of bacon from the reserved pile and lay it perpendicular to the strips of bacon on your work surface. Place it so that it touches the folded ends of the bacon strips on the work surface.

Unfold the folded pieces of bacon. 

Step 5: Repeat these steps on both sides of the original perpendicular slice of bacon until you’re out of bacon. 

We used this bacon wrap on a smoked fatty, stuffed with macaroni and cheese. Slow-smoked at 225 degrees F for about an hour, then glazed with our Apple Habanero Bar-B-Q Sauce.

The bacon weave looks delicious, absolutely. But it also helped keep everything in the fatty safe and contained. (Fatty safety is very important around here.)  

Yeah, we’d line up for that.