I work in a commercial kitchen and have access to large sheet pans, inserts, and of course walk in fridges etc.
When curing bacon, can I just use inserts wrapped in plastic wrap and flipped daily an re wrapped, or does it need to go into ziplocs or food saver bags?
When curing bacon, can I just use inserts wrapped in plastic wrap and flipped daily an re wrapped, or does it need to go into ziplocs or food saver bags?
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