So, I would really like some hard fast rules when it comes to cooking/smoking any bacon wrapped item, such as bacon wrapped jalapeno poppers, bacon wrapped meatballs, bacon wrapped fatties, etc. I know that the whole item is done when the internal temp reaches the desired temp, but what about the bacon? I recently cooked a bacon wrapped buffalo chicken fatty. My grill was going at 275 for two hours. The internal temp of the chicken was 175ish, so definitely done. But the bacon was not crispy. Now, I have done other items such as the bacon wrapped poppers or the bacon wrapped meatballs and put them in the smoker at 225 for 3 hours and it seemed the bacon was done. Should I have gone for longer and slower with the chicken fatty? Is there a preferred temp and time for making sure that the bacon is done properly? Thanks!
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Dusty's idea will work, but I have partially cooked the bacon before wrapping to make sure it would crisp.Comment
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For regular bacon recommend parcooking the bacon. An easier way is to use center cut bacon which has less fat and crisps up nice and quick.Comment
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Parcook your bacon . I only cook mine in the oven at 350 on a sheet pan with parchment.
Only wrap once.
the thicker the bacon the longer the cook
a moist chamber will take longer to crisp
meatier bacon (center cut) with less fat will crisp faster
thinner bacon
turn up the heat if you can
if your close to done put the bacon closer to the fire and or direct heat too.
and... cook 16 pieces of thick cut smoked bacon in the oven. Eat 12 of them and wrap something with 4
I hope this helps. You should post some bacon pics for no reason at all.Comment
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Bacon pics just for fun
Attached FilesComment
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Mission Accomplished!Comment
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