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Old 07-07-2007, 03:10 PM   #11
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
much of the red color of meat is from a neutral gas preservative. As oxygen surounds the meat, it turns more of a brown color if salted, purplish if not. Your bacon is fine if it smells fine. If it were "bad" it would smell sour and rotten. I buy loose bacon in the butcher's case...and it is brown. It is also double applewood smoked and incredibly yummy!

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