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Errant Gin Monks posted:Cooking the bacon to 150 will kill anything left from curing and extend it's shelf life. It's like the drying process for sausage an pancetta but uses heat instead. Using smoke also imparts additional flavor. Does that mean you can optionally dry bacon? Does this become bacon prociutto? Doesn't sound bad to me.
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Nov 21, 2011 17:29
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| # ¿ May 8, 2024 23:23 |
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