Bacon Wrapped Saltines
It’s a Southern Thing!


Bacon wrapped saltine cracker.

When it comes to cooking I am an advocate of simple. Simple ingredients, preparation, cooking technique and service.  I like to concentrate on the flavors of the ingredients and don’t make a big fuss changing the inherent goodness with spices and flavors that overwhelm.  When it comes to barbeque I’m just not all about rubs and such – I like the flavor of the meat, the smoke and maybe a simple glaze or sauce on-the-side.  So when it comes to making an appetizer for a large group I am pretty much gonna find CB’s EZ route to cooking that will make them happy. This appetizer just couldn’t be any more simple.  There are two ingredients. One is purchased prepared and the other just needs a little coaxing to celebrate it’s tasty self.

Two ingredients: Saltine crackers & thin strips of bacon

I first enjoyed this delicacy at the Georgia home of Deb & Jack Cory. When Deb served them I told her I’d never heard of it before. She responded in her gracious way: “CB, it’s a Southern thing.”

Deb’s Bacon-Wrapped Saltines

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: n/a

Serving Size: n/a

This appetizer just couldn't be any more simple. There are two ingredients. Saltine crackers and bacon. One is purchased prepared and the other just needs a little coaxing to celebrate it's tasty self.


  • 1 pound of smokey thin-sliced bacon – with lotsa meat showing
  • A couple of sleeves of saltine crackers


  1. Cut the bacon strips in half at the middle of the strips
  2. Wrap the half-sliced around individual saltines
  3. Place on baking sheet and into oven at about 350°F – 375°F degrees and cook until bacon is crisped to your liking
  4. Remove and serve in basket or trays. Hot is good, Warm is just fine and even cold is tasty. (It’s bacon!)
  5. Once you get the hang of it you can go all "fancy" and brush on some sauce during the final few minutes of cooking - some suggestions are BBQ sauce, maple syrup, teriyaki sauce, hot pepper jelly - or our favorite... grape jelly.


This recipe shared by Deb Cory of Georgia

Deb all’s I can say is it may have been a Southern thing and now it’s a thing that makes my friends go crazy.  Welcome to the Cookout! ~ Barry CB Martin

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  1. I wonder what it would taste like wrapped around a Ritz or a Townhouse cracker? Hmmm…

    • These are delicious and easy. Great for parties!

      • Jamie-You are certainly right! These would even be good with some sour cream and shredded cheese wrapped in there. -Mandy

  2. Can I make these the day before my party? And if so, how do I store them overnight to ensure they will still be crispy the next day?

    • Yes, Bryce, you can make these a day ahead. Just let them cool completely on a wire rack, then store them in a plastic container in layers with waxed paper between each layer.

  3. Bryce – they are best prepared at the time they will be enjoyed…and lose some of the snap if stored to serve the next day. That can be remedied by re-heating in the oven but – but – but that would beg the question: “Why not just make them a batch at a time?” Barry

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