- Bacon weaving restraints
Several weeks ago my friend Paul introduced me to the concept of bacon weaving by sending me a link to an enlightening blog post. Shortly thereafter my sister Becca sent me a link to a New York Times article that featured bacon weaving, sausage, and barbeque sauce. Then last week my friend Ryan sent me a link to a blog post that showed pictures of the sausage-filled woven bacon topped with barbeque sauce.
As soon as I heard about this noble pastime I knew I had to try it. The only way to prevent this from occurring would have been to restrain me in a Hannibal Lecter-like fashion (or Mr. Burns-like).
But on Super Bowl Sunday as evening approached I was unrestrained and unsupervised. My bacon vice took hold.
I started by weaving a square of thick sliced bacon.
A simple bacon cross weave
The next step was a careful inspection to make sure the weave was nice and tight.
This bacon inspected by: 2514
I baked it at 400° until the bacon reached the wonderful state of slight crunchiness while maintaining its flexibility. After removing the bacon from the oven I used an alarming number of paper towels to soak the grease from the bacon mat.
I then scrambled a half dozen eggs, which were placed on the bacon quilt. I coated the eggs with shredded cheddar cheese.
Some assembly required
The rolling up process was relatively easy. I tucked the seam on the bottom side, and suddenly I had a bacon roll.
The finished product
And here is another angle (to show off the bacon weave).
It looks like a tasty scarf
I exercised self control and only ate half of the bacon roll.
Bacon weaving is an art form. Someday I might attempt to make the sausage-stuffed bacon roll that gets slathered in barbeque sauce and smoked. But for now the bacon, egg, and cheese model will be sufficient.
Have you ever woven bacon, Clarice?
