💜: hotels probably use the extra-extra nitrated bacon tbh (the nitrites/nitrates result in bacon that turns to dust suuuuuper easily) I wouldn’t even be surprised if they are reheating that weird precooked bacon…
I literally fry mine until it is a spice. I have a jar of bacon dust. Its shelf stable. 0% moisture. Just flavour. Made via the oven and wrapping it then i to the spice grinder. Granted it lives in the freezer. But it is bacon dust for fried egg seasoning.
if it cooked for just a little less time it would have the perfect crunch but unfortunately hotel bacon is apparently required by law to be cooked in the fires of mount doom
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Honestly yeah, dust bacon has a that charred flavor too... a tiny bite in a batch can be a treat, but more than that is too much
LOOK
AT
IT!
😫😫😫😫😫