Comments on: Bacon Wrapped Bacon Wrapped Bacon (BWBWB) – The Challenge

By: M-D

M-D — Thu, 12 Aug 2010 09:08:03 +0000

I definitely think pork belly would make a good core. Done right, you should have a crispy outer crust of bacons with a juicy, supple, tender bite of pork belly in the center.

I’d say:

1. Pork Belly (grilled over applewood)
2. Prosciutto (to get a saltier layer around the belly)
3. Pancetta (for the spices)
4. Double-Smoked Thick sliced Bacon (main bacon crust)
5. Maple-glazed bacon (seared to a good crispy, sweet outer layer)

It should come across kind of like an everlasting gobstopper of pork fat.

The key will be to get the right level of “done-ness” for each layer… so you go from a cloudlike tender pork belly to meaty cured prosciutto and pancetta… then the crispy outer cores of well-done bacon. While I think BWBWBWBWB is verging on the ridiculous, with the right composition it could work brilliantly.

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Awesome Bacon Picture Tops Awesome Bacon Article | Bacon Today — Thu, 07 May 2009 08:01:56 +0000

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By: Aeric Basquen

Aeric Basquen — Thu, 19 Mar 2009 05:02:15 +0000

How about starting off with a slab of pork belly.

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Hunting Bacon in Elk River, MN | Bacon Today — Thu, 05 Mar 2009 08:02:57 +0000

[...] a dozen packages of a variety of bacon products. That night we made bacon-wrapped filet mignon, bacon wrapped bacon wrapped bacon (BWBWB), and fried up some plain old strips of applewood smoked bacon, turkey bacon, and so on. We [...]

By: Jon

Jon — Wed, 04 Mar 2009 00:32:06 +0000

How about

1. Salt Pork

wrapped with

2. Pancetta

wrapped with

3. Prociutto

wrapped with

4. Turkey Bacon

wrapped with

5. Double-Smoked Thick Sliced Bacon

wrapped with

6. Canadian bacon