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Unread 07-09-2013, 01:44 PM   #11
landarc
somebody shut me the fark up.

 
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If you ground the bacon, then the cured meat is throughout the entire patty, it will stay pink no matter how long you cook it. Less is more here, cut back to about 15% bacon and the flavor of the patty will be improved. If you want bacon flavor, you are better off using whole strips.
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