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Non-Cattle Specific Topics
Recipes & Cooking
Making Bacon
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<blockquote data-quote="Wewild" data-source="post: 714902" data-attributes="member: 671"><p>Don't know. They say botulism doesn't like oxygen. I did a partial vacuum with a vacuum seal bag for the durability of the bag. I read that somewhere. I finally got the cure salts with the nitrates and nitrites. Might do some next weekend. The prepared bacon has browned but is firm. It should be ready this weekend.</p></blockquote><p></p>
[QUOTE="Wewild, post: 714902, member: 671"] Don't know. They say botulism doesn't like oxygen. I did a partial vacuum with a vacuum seal bag for the durability of the bag. I read that somewhere. I finally got the cure salts with the nitrates and nitrites. Might do some next weekend. The prepared bacon has browned but is firm. It should be ready this weekend. [/QUOTE]
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