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Today's pork is leaner than it was years ago, so if overcooked it's dry and tough. If you have a classic family recipe that has been passed down through multiple generations, it may state to cook the pork to 170° or 180°. If it does, reduce the cooking time and doneness temperature...fresh pork is done at 160°.
Always check the date stamp on packages of vacuum-sealed bacon to make sure it's fresh. The date…
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“I’ve seen people add cola to their ham before baking, but I add a can or two of root beer,”…
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