Real Bacon PSA: bacon slices have different thickness depending on what country you're in.

They’re doing it wrong.
The secret is cheap bacon.
So paper-thin that they would be embarrassed to sell it at the regular grocery store. We’re talking Family Dollar, so-thin-it’s-transparent, deceptively packaged bacon.

CornKing is an example of a pretty thin bacon and it’s available at places like Wal-Mart

If you don’t want that, then pre-cook the bacon in the microwave or oven on very low heat until it’s basically ham, then use that to wrap with.

I will have to disagree with the author of that post. I have made many bacon wrapped dates stuffed with goat cheese and have had wonderful success without any half raw bacon. They are a family favorite.

Jesus Christ! Somebody vandalised the Prosciutto-wrapped food Wikipedia article!! 😮☹️

That's how I like it - soggy whatever in half-raw bacon

I don't know. It was a fad about 10 years ago for bacon everything. Even the Narwhal was bacon baconing at midnight. I imagine a lot of the recipes come from that craze, which was before decent AI.

The key is to partially cook the bacon before wrapping the whatever.

I wonder what substitution the original post was warning about before the OP did a find & replace because bacon SEO’d better 🤔

This person has never seen the smoker community. Everything wrapped in bacon and smoked.

What? My grilled bacon wrapped stuffed jalapeños would like to have a word!

Honestly my trick for those would be to flash grill the strips first , then wrap them and let the jalapeños go under indirect heat.

Did a recipe for bacon wrapped jalepeno poppers - they turned out amazing. Used an air fryer and had them spread out on a wire rack.

10/10, would damage heart again.

Very true. However, you can sometimes shift the cooking time and turn the wrapped thing over halfway and still get a decent finish. Doesn't work every time, but it does so often enough that I tend to take any bacon wrapped thing, add ten minutes and flip halfway through.

There's exceptions, particularly when the recipe isn't oven or grill based. Beyond that, the problem usually arises when the wrapped food isn't meat, or is a very delicate meat that differs in cook time and needed finished temp.

Man, I got these dope looking bacon wrapped cheese stuffed jalapenos and idk how that was supposed to work. No e of those cool at the same time. You either got raw bacon, or a cooked to mush jalapeno with a tiny bit of burnt cheese on the bottom from where it had boiled out while the bacon was cooking.

I'm still wounded by this experience. Thanks for listening.