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Originally Posted by Gravdigr
I would imagine that if it gets hot enough to cook bacon, it'll kill all the little uglies that snuck in overnight.
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Some types of the little uglies ooze out toxins as they grow, so even if you kill them by cooking, the part that actually makes you sick is still very much all over your food.
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Originally Posted by Gravdigr
Wait. Bacon is cured, is it not? You could leave it hanging out on the porch like a country ham, and it should be ok. Shouldn't it?
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I think this is true of real, traditionally cured bacon, but most of today's commercial bacons are fake-cured, just like pickles are fake-pickled and yogurt is fake-fermented, because it's faster. Real cured meat tastes either very, very salty or very, very smokey.