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Old 09-18-2015, 10:06 AM   #1
xoxoxoBruce
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Good advice...
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Old 09-18-2015, 02:03 PM   #2
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Know that's right.
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Old 10-28-2015, 02:31 PM   #3
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Even squrls like bacon...

Name:  theoddcouple.jpg
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Old 10-28-2015, 06:06 PM   #4
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What, you never saw a squirrel pig out before?
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Old 11-09-2015, 02:31 PM   #5
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Fact:

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Old 11-09-2015, 02:40 PM   #6
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Fuck. Ing. Want.

Instead of an alarm, it cooks bacon!

Name:  Best_Alarm_Clock_Ever.jpg
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Old 11-09-2015, 02:44 PM   #7
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Wood doesn't seem to me to be the ideal material for a toaster oven.
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Old 11-09-2015, 02:58 PM   #8
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I went there, too.
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Old 11-10-2015, 11:20 AM   #9
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Nevermind leaving bacon, even pre-cooked bacon, out at room temperature all night.
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Old 11-10-2015, 04:05 PM   #10
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I would imagine that if it gets hot enough to cook bacon, it'll kill all the little uglies that snuck in overnight.

Plus, when the alarm clock catches fire, all the cooties will evacuate.
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Old 11-10-2015, 04:06 PM   #11
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Wait. Bacon is cured, is it not? You could leave it hanging out on the porch like a country ham, and it should be ok. Shouldn't it?

Just cut off the green part.
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Old 11-10-2015, 09:58 PM   #12
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Quote:
Originally Posted by Gravdigr
I would imagine that if it gets hot enough to cook bacon, it'll kill all the little uglies that snuck in overnight.
Some types of the little uglies ooze out toxins as they grow, so even if you kill them by cooking, the part that actually makes you sick is still very much all over your food.

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Wait. Bacon is cured, is it not? You could leave it hanging out on the porch like a country ham, and it should be ok. Shouldn't it?
I think this is true of real, traditionally cured bacon, but most of today's commercial bacons are fake-cured, just like pickles are fake-pickled and yogurt is fake-fermented, because it's faster. Real cured meat tastes either very, very salty or very, very smokey.
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Old 11-10-2015, 10:45 PM   #13
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But now it's fake cured by injecting so many chemicals it'll never rot... probably kill the germs on half the other shit in the kitchen too.

I get bacon from the pig store over in Jersey, neither salty nor overly smoked. They use to smoke it themselves, but a new law dictated that smoked meats have to be cooled at a rate which would require heavy duty refrigeration they don't have room for. So now they have an Amish dude on this side of the river do it for them. Mmm good.
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Old 11-12-2015, 05:12 PM   #14
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Quote:
Originally Posted by xoxoxoBruce View Post
But now it's fake cured by injecting so many chemicals it'll never rot... probably kill the germs on half the other shit in the kitchen too.

I get bacon from the pig store over in Jersey, neither salty nor overly smoked. They use to smoke it themselves, but a new law dictated that smoked meats have to be cooled at a rate which would require heavy duty refrigeration they don't have room for. So now they have an Amish dude on this side of the river do it for them. Mmm good.
What pig store?
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Old 11-12-2015, 06:44 PM   #15
xoxoxoBruce
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Haines Pork Shop
521 Kings Hwy
Mickleton, NJ 08056
(856) 423-1192
http://hainesporkshop.com/

It's a tiny place, hard to see from the street until you're on it. Parking is across the street a couple hundred ft north of the store. On the customer side of the counter is a small freezer. They don't always have it but sometimes in that freezer they have 2.5 lb packages of cooked pulled pork that's really good.
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