How To Make a Bacon Weave

Ingredients

• 1 packbacon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Cut the bacon

   Cut the bacon pack in half.

3. 3

   Weave the strips

   Arrange 3 half-strips in a row. Lift the middle strip halfway and tuck another half-strip underneath it at a right angle, then lay the middle strip back down. Lift the top halves of the two outer strips and tuck another half-strip underneath them in the opposite direction; lay the outer strips back down. Continue alternating the strips to make 4 woven pieces. Depending on how many slices are in the pack, a couple of the weaves may have only 4 pieces rather than 5.

4. 4

   Bake the bacon

   Place the weaves on a baking tray and bake for 20 minutes. Turn them over and cook for a further 5 minutes.

5. 5

   Cool before using

   Take the tray out of the oven and let the bacon cool before using.

What is a bacon weave?

A bacon weave is a sheet of bacon made by crossing strips over and under one another, much like a simple lattice. It is a practical American-style bacon preparation rather than a dish with one fixed traditional recipe.

This version keeps the method straightforward: cut the bacon in half, weave it into smaller pieces and bake. The smaller weaves are easier to handle than one large sheet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1600 calories, 60g protein, 3g carbs, 140g fat.

Bacon supplies nearly all the energy, fat, protein and salt in this recipe; there is no meaningful carbohydrate source listed. For a more balanced plate, serve a smaller piece with vegetables and a carbohydrate such as potatoes or bread.

Choosing the bacon

Pack size: The method uses a pack of bacon, but the ingredient list does not specify its weight or slice count. The number of slices affects how many weaves you can make and how many strips go into each one.

Slice thickness: Regular-cut bacon is easier to weave and cooks more evenly than very thick slices. If using thick-cut bacon, expect the pieces to need more time in the oven.

Making the weave

First strip: Lay 3 half-strips in a row, keeping them close together without overlapping.

Alternating strips: Lift the middle strip to tuck one crosswise piece underneath, then lift the outer strips for the next piece. Repeating this pattern helps hold the weave together.

Checking for doneness

Colour: The recipe gives a total bake time of 25 minutes at 190°C (375°F), but bacon thickness and ovens vary. Look for browned edges and bacon that has cooked through.

Crispness: The weaves will firm up as they cool, so take care not to judge their final texture while they are still hot. For a softer result, avoid baking them past the point where they are cooked through.

Turning and cooling

Flip gently: Turn the weaves after 20 minutes, then bake for 5 more minutes. A thin spatula can help keep the strips together while turning.

Cool safely: Let the bacon rest before handling or using it. The strips are delicate when hot and become firmer as they cool.

Ways to serve it

As a wrap: Use a cooled weave to wrap a burger or sandwich filling, keeping the filling modest so the bacon does not break.

On the side: Serve pieces alongside eggs, roasted vegetables or a simple salad. Their salty, rich flavour pairs well with fresh or lightly dressed accompaniments.

Recipe notes & tips

• Lay the strips with their edges touching so the weave holds together.
• Keep the crosswise strips at right angles to the strips laid in the row.
• Use a rimmed baking tray to contain rendered fat.
• Check the bacon near the end of the stated cooking time, as thickness affects how quickly it browns.
• Let the pieces cool before lifting them from the tray.

Variations

• Peppery bacon: Sprinkle a little black pepper over the weave before baking.
• Maple finish: Brush lightly with maple syrup towards the end of baking so it does not scorch.
• Chilli kick: Add a small pinch of chilli flakes before the tray goes into the oven.
• Smoky seasoning: Dust with a little smoked paprika for extra smoky flavour.
• Mini wraps: Make smaller weaves and use them to wrap bite-sized fillings.

Common mistakes to avoid

• Loose strips: Keep the bacon edges touching so the weave is less likely to separate.
• Uneven pieces: Cut the pack in half as evenly as possible so the strips cook at a similar rate.
• Forgetting to flip: Turn the weaves after 20 minutes, then bake for the recipe's further 5 minutes.
• Handling while hot: Let the bacon cool before lifting or wrapping it, as hot strips can pull apart.
• Overbaking: Check the bacon towards the end of cooking and remove it once cooked through and browned.

How to store

Refrigerate leftover cooked bacon in an airtight container and use within 3 to 4 days. Reheat briefly in a frying pan or oven until hot; it may lose some crispness after storage.

Frequently asked questions