Jess Pryles

Say It With Bacon: how to make bacon roses.

how to make bacon roses
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People love novelties. And people love bacon. So it makes perfect sense that people will love these bacon roses. Although, it’s undeniably more fun to receive these edible meat treats than to give them, unless you get to share in the rosy spoils.

how to make a bacon rose

Upon first glance, these flowers look like real varigated roses, which are nice enough on their own, until you discover that they are in fact edible curls or delicious, crispy, rendered, thick cut bacon. Basically, bacon roses are the gift that keeps giving.

Luckily, they are also fairly easy to make. The recipe is below, but you can also watch all the steps with this handy vid!

Print Recipe

How to make Bacon Roses

For the best results, look for fake roses that has a larger and higher calyx (the green part that cradles the rose), because this will hold the bacon in place a little better.

Ingredients

  • 1 x pack Thick cut bacon
  • 1 x bunch fake roses
  • toothpicks

Instructions

  1. Preheat oven to 375f/190c

  2. Start by tearing off the flower petals until you're left with a bare, empty stem. If possible, push the calyx down the stem to reveal a little more of a wire/stem for the bacon roll to sit on.

  3. Take a strip of bacon, and starting at one end, roll it up tightly to form a rosette. Secure the roll with two toothpicks, as close to the bottom of one end as you can, to form a cross. Place the rose on a wire rack on top of a foil lined tray. Repeat with all the bacon.

  4. Place tray of bacon rolls into the oven, and bake 45-55 minutes, until they are well cooked and have a good color. Remove from oven and allow to cool.

  5. Once cool, take each roll and wiggle it onto a stem. Repeat until the whole bunch is complete.

  6. Give it to someone you love, or sit there and eat them yourself!

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin, Texas.

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