Stop in for a cup of coffee

zkx14 said

I don't know about actually adding water... But they definitely try not to lose any. When I did industrial refrigeration classes they stressed the importance of keeping humidity up in meat cutting rooms. That's why beef jerky is so friggin expensive!

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Howdy!

I do notice a distinct difference between the pre-packaged bacon and the slab bacon I normally get at the meat counter. The packaged stuff creates a lot of liquid in the pan and cooks down to not a lot.... The slab stuff generates far less grease and liquid in the pan.