Using thick sliced bacon on appetizers

loco_engr

My last 2 packages of regular cut bacon (Farmland) have been falling apart and thus too hard to
wrap appetizers.  Was wondering if I 1/2 cook thick sliced maybe that might alleviate my problem?
What do you all think?
Thanks

lkapigian

Center cut regular slice stays together ...that being said , take the thick slice, give it a good stretch will thin it and stay together . I start thicker cut bacon wrsps at a low temp rather than pre cook , then turn the heat up

Up vote for making and slicing your own 

lousubcap

I use a lot of bacon for appetizers such that I will not go to the effort of home prepared.  That said, I spend a lot of time eye-balling the store regular thickness packages for the proverbial notch in the package around 1- 1 1/2 inches in and avoid those.  
For ABT's, pig shots and Armadillo eggs I do not par cook and just call the finish when the bacon is done.  For the stuffed bacon wrapped shrimp I do par cook (nuke the slices) before finishing on the BGE.  FWIW-
Just give the thick slices a go and see where you land.  

Photo Egg

Falling apart bacon is usually a good sign it has been frozen, maybe more than once. Try another brand.
I like thin cut or center cut with less fat because it crisps up faster.

bucky925

loco_engr said:

My last 2 packages of regular cut bacon (Farmland) have been falling apart and thus too hard to
wrap appetizers.  Was wondering if I 1/2 cook thick sliced maybe that might alleviate my problem?
What do you all think?
Thanks

I either, as you suggested use half cooked bacon or for even better results (for me) prosciutto.    

nolaegghead

Yep

fishlessman

i use the thin cut bacon or prosciutto for certain items.  with the thin cut it stretches better when left out a good half to one hour to warm up a bit