Mid Cooking in Convection Oven

Bacone: The Ultimate Keto Breakfast!

Friends, I’ve eaten a lot of bacon in my day but never have I see something as cool as this. Sure we’ve made Bacon Explosions and Bacon Baskets. Hell, we’ve wrapped everything we could think of in bacon.  We’ve chopped it up and put it in recipes. We’ve even used it as bread! But today, we will create a Bacone!!! Note: The original was created by Christian Williams of Wikia and Melissa Tillman

Important Note: It has been brought to my attention that the material you use to make your template is very important.  While what I used was aluminized steel which would not harm you, it would be better not to pickup something random like I did from home depot 🙂  Instead, I would pick up some splatter shields. These can be cut in the same manor and turned into a cone template.  Also, make sure to wrap the template in foil as extra protection so the meat doesn’t touch the template.

Complete Bacone!Here is the beautiful, completed bacone! Its made up of three slices of good, thick bacon and stuffed with scrambled eggs and topped with cheddar cheese.  It actually took way more tries than I care to admit to create this masterpiece, but I’ll show you the correct way the first time! Break out your tin snips and lets get started!

Cone Template on MetalThe first thing you need to do is get some sort of mesh metal.  In my case I used a gutter guard from home depot because it was cheap. If I were to do it again, I would buy one of those mesh splash guards and then cut it down.  It would cost more but it would be a lot easier!  For the cone, form one in paper as a template.  Get it the right size, and then tape it to the metal to cut the metal out.

Cut Metal

Here is what the metal looks like after cutting.

Metal ConeHere is the completed cone!  It was pretty easy to bend into shape, but make sure to wear gloves!

Cone Fastening systemTo secure the cone, take some wire and wrap it between the groves.  If you are using a smaller mesh, the original article recommends staples. That doesn’t work on this thick stuff.

Two Completed ConesI made two cones (hey, Mrs. Caveman needs to eat too!). Originally, I put the second cone ontop of the first cone to help keep the bacon stationary.  This was necessary in the original recipe because they were frying the bacon.  I wanted to bake it (don’t have a fryer, someone want to send me one :)).  It turned out not to be necessary.  Also, when you make your cones, these are way to tall.

Modified Bacone TemplateHere is the template I ended up with.  I just flared the metal out to the appropriate height.  Another advantage of cutting the size down is I was able to then fit it into my convection toaster oven. This actually made it cook a lot faster than the first couple rounds which were in the oven.Foil lined template

Here it the setup ready for wrapping!  I used the toaster tray and lined it with foil.  I also lined the template with foil.

Raw BaconeOk, so the wrapping is both key and very important.  When I first started, I wrapped from the top down.  Also, I did not properly account for the shrinkage of the bacon during cooking.  For this successful bacone I started wrapping from the BOTTOM.  Make sure to overlap at least a half a slice.  It will seem extreme.  So I wrapped one from the bottom.  Then the second continuing where the last one left off making sure to overlap a lot.  For the final piece, I started with the end draped over the top and then wrapped it around the drape.  Instead of using a second cone to hold the bacon, I just used a single toothpick to hold the last piece in place.  This ended up holding the whole thing together.

Mid Cooking in Convection OvenHere is the bacone mid cooking.  You can see it tightening up and also some grease forming.  Also the holding toothpick is seen in the back.

Finished Bacone Side ViewHere is the finished Bacone viewed from the side.

Bacone Top

Here is the top.

Jam it full of scrambled eggs!Finished BaconeHere is the finished product!!  It was pretty damn good.  Once the template is done, its not that bad to make.  I cooked it at 450 degrees with convection on.  The timing is really variable but you want to make sure its crisp.

For kicks, here are some earlier tries:

Failed BaconeFailed BaconeFailed Bacone 2Failed Bacone 2


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