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Unread 07-09-2013, 03:06 PM   #13
john_aero
Knows what a fatty is.
 
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i have done similar, 50 venison and 50 pork mince (or bacon is usa i think)

never get a bacon flavour but what it does is keeps main meant moist and tended. plus all that fat helps get the flame effect on outer layer and crisp it right up

when i do want bacon flavour i get diced bacon bits , fry them up and then mix in to meat right before i cook them.

few people have mentioned this may not be 100% food safe due to mixing raw and cooked meats, so i stopped doing it that way
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