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Think I have bought the naughty bacon??

Can't find this on Syns Online, but as far as I am aware the sugar in the curing mixture will have been on the outside of the bacon and won't penetrate far into the meat. So as you will be cutting off all the fat, it won't make any difference.
Thank you for helping!

I searched the SW site & couldn't find anything either. I don't like the search thing on there though as if you miss-spell or miss a word or something it never finds it anyway, so glad it wasn'y just me!

There is seriously no rind on the bacon at all - its super dooperly lean so am pleased it should be ok :D

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