- Jun 27, 2011
- 97
- 11
I never considered this when I started messing with making bacon, but I've seen it mentioned a number of times lately.
What/why exactly are we trimming? Are we just squaring the chunk up to make slicing easier? Removing excess flavor--I mean fat?
I'm konfused...
What/why exactly are we trimming? Are we just squaring the chunk up to make slicing easier? Removing excess flavor--I mean fat?
I'm konfused...