How to Make a Bacon Weave

Knowing how to make a bacon weave will make you the star of this summer's backyard barbecues.

making bacon weave;Shutterstock / CBC

You might think that bacon weaves are just for wrapping meatloaf or venison roasts, but they can be used for so much more than that. Weaving bacon strips together creates a network that holds the pieces flat as they cook. That means they won’t cook up unevenly and every bite of your burger, BLT, or breakfast sandwich will be crisped up to perfection. If you want to go one step further, you can even use that bacon weave as a tortilla replacement, making the meatiest gluten-free tacos on the planet.

Basically, it’s like a tasty meat blanket for pork lovers. But don’t take our word for it – whip up one of these showstoppers with our easy, step-by-step instructions.

How to Make a Bacon Weave

Yield: one 12-inch bacon weave (or, multiple smaller weaves)

You’ll need:

  • 1 pound of bacon

Step 1: Lay the Base

Start by laying 8 pieces of bacon flat on a piece of parchment paper. Try not to overlap the pieces but lay them side-by-side so there are no gaps. The width of the bacon columns should be the same size as the length of a bacon slice (don’t be too picky on this point – you can always trim the weave later).

Test Kitchen Tip: Using 8 pieces of bacon will make a very large, 12-inch weave – perfect for wrapping a roast or topping a delicious tomato pie. If you want to make smaller weaves, go for it! You will definitely need to trim up the sides, but you can make a 3×3, 6×6, or any other size that suits your needs.

Step 2: Fold Down Every Other Piece

Fold down every other piece of bacon (starting with the second piece) about two inches. Place a strip of bacon across the base to create the top row, lining up the top edge with the tops of the unflipped strips. Once the top row is in place, unfold the flipped strips back to their original setting. Congratulations, you just weaved your first strip of bacon!

Step 3: Continue Weaving

Starting from the bottom, fold up every other piece of bacon (beginning with the first strip, the ones that weren’t folded in the last step). Put the second row of bacon into place and unfold the flipped strips. Do you see the weave starting to form?

Continue folding up from the bottom with alternating columns of bacon: fold them up, place the new row, and unfold the strips. When you’ve placed the last row, trim off the ends (if desired) so the weave is perfectly square. Or, place a bowl over the weave and trim it into a neat circle.

Step 4: Cook and Enjoy!

You have a few choices when it comes to cooking your bacon weave. To use it as a wrap for meatloaf or roasts, simply wrap the weave around your roast. You can secure the ends by piercing them with a toothpick or wrap the entire roast with butcher’s twine.

To use the weave as a sandwich topper, make sure you master the art of baking bacon and place it on a baking sheet topped with an oven-safe rack. Bake the weave in a 425-degree oven until it’s crispy, about 10-15 minutes. To make sandwich-sized weaves, you can either make a smaller weave or cut the weave into bun-sized pieces after it cooks.

Using the weave as a tortilla requires one extra step. Before baking it as described above, drape the weave over a rolled-up piece of aluminum foil. This forces it to bake into a “shell” shape. We definitely suggest making a smaller weave for tacos (using a 3×3 pattern).

If making the weave doesn’t satisfy your bacon fix, never fear. Browse through our collection of 60 recipes that every bacon-lover must have.

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Lindsay D. Mattison
Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs. Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills). Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.