Bacon Week 2013: Bacon Curls

This last recipe post for Bacon Week is a little on the light side, for those of you who have been porking out all week (HA HA HA GET IT?).  Some tasty little curls for the munchy-times.

Bacon Curls


After a week of brownies, crème brûlée, and bacon-wrapped deliciousness, I thought it was time to toss a little bacon on a salad and let my arteries take a breath.  But rather than do a simple fry-and-crumble, I thought a fun “twist” on the garnish would be nice (HA HA HA GET IT??).  Cut to bacon curls!

I came upon this completely randomly from a site called “Not Martha“.  I followed her instructions more or less to the T, but in the in end, because I was using a much thicker cut of bacon, I baked mine significantly longer by 10 – 15 minutes.

Bacon Curl Instructions

Easy Peasy

Like Not Martha, I also experimented (just a wee bit) with different bacon widths; of my 4 slices, 2 I left as they were, and 2 I cut in half length-wise for skinnier curls.  Into the oven they went!

The curls came out….eh, pretty well.  The first problem I ran into was the one I mentioned earlier, that my bacon was significantly thicker so required a much longer baking time.  Maybe I should’ve moved the oven temperature from 325F to 350F?  I’m not sure.  Regardless, I ended up putting them back in the oven multiple times, eventually baking them for around 30 minutes instead of the suggested 15.  Even then the thick strips (as opposed to the skinny strips) weren’t in very stiff curls.

But you can’t really screw up bacon, can you?  Well, actually yes you can, but in this case, despite the fact that a few of them turned out less crispy than I’d like, I wound up with several good-looking curls that were ready to garnish my lunch.

Bacon Cuts

Skinny vs. Thick

For anyone looking to make these little curls for themselves, I’d definitely suggest slicing the bacon in half for the best curly-result, and if you’re using a thick-cut style of bacon, definitely bake for 30 minutes at 325F instead of 15.  But otherwise they’re really quite a snap to make, and make for a tasty addition to a salad (or more bacon, if that’s what you’d prefer).

Salad with Bacon Curls

Be still, my heart!

And that’s the end of the recipes for Bacon Week!  Tomorrow is the culmination of all this grease, BaconFest for the local comedy theatre Dad’s Garage.  I’ll be sure to make a post on those festivities as soon as I recover.

Thanks to my blogging friends who participated in Bacon Week!  Make sure you check out Emily over at SpatialDrift and Emma at Of Agates and Madeleines.  You won’t be disappointed, I promise. ^_^

Bacon Week 2013 Badge


Bacon Curls

From Not Martha.

Mary Gezo

Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.

2 thoughts on “Bacon Week 2013: Bacon Curls

  1. Heheehee, pigtails, HAHAHA GET IT!?

    I originally tried baking my muffinettes at 325, and after 40 minutes of fail, we ate those pieces for brekkie and I later bumped the temp up to 410.

    It was my distinct privilege and honor to participate in bacon week, m’dear:)

  2. HA HA HA I GET IT!!

    Yeah, next time I think Ill definitely just crank the temp up and get those suckers crispy right-quick. Seems like it’d just be easier with thicker bacon. ^_^ Thanks again for making a TOTALLY AWESOME recipe for BW13!

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