Tomorrow I'm going on a picnic and I'm making a bunch of turkey wraps that will include bacon. I cook my bacon in the oven (it's way easier), but the idea of throwing out all the bacon fat pains me....
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I typically buy uncured bacon. Upon rendering, cooling and storing the uncured fat, one can see it has a uniform white, creamy texture. To my dismay, I recently cooked and rendered cured bacon fat and noted that was unevenly-toned and...
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