Commercial bacon is a cured meat but it has a “best before date” on the package. Assuming it’s left in the original packaging, what happens to it after the BB date to make it inedible? (Acknowledging that the BB date is probably conservative and there’s likely some time built in before it’s truly inadvisable to consume.)
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Modern curing processes don’t preserve the meat properly compared to traditional curing. Usually water is added too but which doesn’t help.
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