Misc
How to Build a Bacon Weave
Looking to take your barbecue game up a notch? Meet the bacon weave—a simple but impressive technique that wraps your food in crispy, smoky goodness. Whether you’re making a “Fattie,” wrapping a meatloaf, or topping a burger, a well-built bacon weave adds flavor, texture, and some serious wow factor. In this step-by-step guide, we’ll show you exactly how to build one, with tips for making it tight, even, and grill-ready. Once you’ve mastered the weave, the possibilities are endless.
Follow the step-by-step instructions below to build a Bacon Weave:
Moisten your work surface with a damp paper towel and cover with parchment paper, plastic wrap, or heavy-duty aluminum foil. Arrange several slices of bacon (we’re using 8 here) horizontally in tight parallel rows.
Begin to build the weave: Starting in the center, fold back the even-numbered strips (for example, 2, 4, 6, and 8).
Lay a slice of bacon perpendicular to the folded bacon.
Unfold the even-numbered strips over the newly added bacon strip.
Now, fold back the odd-numbered strips (i.e., 1, 3, 5, and 7).
Lay a second perpendicular slice of bacon next to the first, then unfold the odd-numbered strips over it.
Continue weaving the bacon, alternately folding and unfolding even- and odd-numbered strips of bacon.
The finished weave is pictured above. It’s optional, but at this point, we like to cover the bacon weave with plastic wrap and roll it gently with a rolling pin to tighten the weave. (Rolling will also thin the bacon and expand the dimensions of the weave slightly.) Chill until ready to use.
How to Build a Bacon Weave
Recipe Tips
We’ve had a lot of questions about the bacon weave—what kind of bacon to use, how far ahead you can prep it, and how to make sure it turns out crisp and sturdy. Here are a couple of quick answers to help you get it right every time.
Frequently Asked Questions about Bacon Weaves
Regular-cut, evenly sliced pork bacon works best for weaving. Avoid thick-cut bacon—it’s harder to weave tightly and doesn’t crisp up as evenly. Try to choose slices with a balance of fat and meat for the best texture and appearance.
Yes. You can assemble the bacon weave in advance, place it on parchment or plastic wrap, and refrigerate it for up to 24 hours. If you’re not cooking it right away, cover it tightly to keep it from drying out. You can also freeze uncooked weaves flat for future use.
