Serious Efforts: Rendering Uncured and Cured Bacon Fat
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 grayish, with a more dense texture.
Why the difference? Do the chemicals in cured bacon fat change its properties?
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