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Cooks... Question on bacon wrapped meat....

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August 12, 2020, 08:27 PM
Lord Vaalic
Cooks... Question on bacon wrapped meat....
made a bacon wrapped pork loin tonight but the bacon didn't get crispy at all. Is there a way to get more done bacon when wrapping other meat without over cooking the pork loin or whatever?



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August 12, 2020, 08:30 PM
LS1 GTO
Broil the meat for five minutes at the end (or grill it on high)





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August 12, 2020, 08:36 PM
P220 Smudge
Might also be a good application for a kitchen torch. Pat everything dry and use the torch to give a quick hit to any of the wrap that doesn’t seem done enough to your liking.


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August 12, 2020, 09:10 PM
Hunthelp
My bacon wrapped burgers have bacon wrapped after the bacon has been cooked lightly on the stove. Reduces the flair ups and everything gets cooked to the necessary internal temps and the external is crispy.



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August 12, 2020, 10:17 PM
Excam_Man
Always use thin bacon.



August 12, 2020, 10:30 PM
EZ_B
quote:
Originally posted by Excam_Man:
Always use thin bacon.


Yes. When I grill bacon-wrapped filet mignons I always pound the bacon pieces between sheets of wax paper to thin them out before I wrap the filets.