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gfweb

gfweb

43 minutes ago, CentralMA said:

If you will forgive me for bringing this topic possibly down to a lower state...

 

It's common in the BBQing/Smoking communities to use bacon strips over other meats. Turkeys, meatloaf, even other pork products. I've always seen it as a "self basting" of fats and flavors to the end results. Does it go from exterior to interior? Probably not.

 

 

I could imagine external fat penetrating ground meat.  I have a hard time seeing external fat penetrating the (hydrophilic) intact muscle in a piece of meat that isn't ground.

gfweb

gfweb

39 minutes ago, CentralMA said:

If you will forgive me for bringing this topic possibly down to a lower state...

 

It's common in the BBQing/Smoking communities to use bacon strips over other meats. Turkeys, meatloaf, even other pork products. I've always seen it as a "self basting" of fats and flavors to the end results. Does it go from exterior to interior? Probably not.

 

 

I could imagine external fat penetrating ground meat.  I have a hard time seeing external fat penetrating the (hydrophilic) intact muscle in a piece meat that isn't ground.

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