Check.
Well then, can you laminate that?
Thinly sliced, definitely. But I still think it would kill you if you tried to eat it later. The anaerobic storage of meat is a bad idea unless you refrigerate it or pressure can it.
♫ ♪ ♪ ♪ ♫ ♪ ♫ ♫ ♪
Mares eat oats
and does eat oats…
and little laminatethebacon!
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Wait, the OP wants to laminate it to eat later?
ew.
A Google search for “bacon plywood” brought up nothing, but it’s a great idea! I think I may make a gingerbread house sometime for breakfast.
I knew an entomologist who would laminate butterflies. Not important type specimens or anything, but useful for hands-on classes and stuff.
They already laminate bacon. The plastic package the bacon comes in isn’t good enough for you?
I read recently that someone looked into why a McDonalds burger lasts so long. Turns out, there isn’t some magic preservative. It’s just that it’s salt and fat and low moisture. Once the bun’s dried up, there isn’t much left to catch mold. Yet, even with this pointed out, people in the letters for this column banged on and on in the manner of “see, it’s not food!” Um, genius, salty fat is the mother of all food. Everything else is part of the premium package, which we are fortunate to all be able to afford in the modern world. But “not food” is a silly thing to claim.
In any case, if salt and fat make food immortal, bacon has a pretty good head start. But just to be safe, you could try dipping it in lard and rolling it in salt.
From descendingsnow’s OP, I have been envisioning a cable reel table, whith an inch thick layer of resin encasing a couple of strips of bacon and two fried eggs, in a aging hippie’s retro diner.
From the LSD thread to this one was a real trip.
Don’t know if they are laminated, but bacon can be re-purposed.
I think you guys are forgetting one important thing about lamination - it’s hot! You can’t hold a piece of laminated paper just after it came out of the machine. You have to let it cool off for a second or two and touch it gingerly.
That might be hot enough to sterlize the meat. So I vote for “yes”.
Coming back to this I think my flower rotted because there was enough oxygen stuck in there to still allow for a degrading process. Vaccum packing takes air out of the surrounding space, lamination - in practice - does not so this would NOT work in my opinion.
Dazey Seal-a-Squeal?
Did someone say bacon bookmark?
:: pouts ::
Fine, then. But I’m keeping “Laminated Bacon.”
What if you encase the bacon slice in lucite? I’ve seen insects and other things encased in lucite and they do not appear to be rotting.
Or you could just freeze it.
My eighth-grade teacher in elementary school used to laminate food all the time. He would frame his creations and hang them on his classroom wall. Some of them (like a blueberry muffin) seemed to be preserved indefinitely, not showing any signs of mould or rotting after several years. Others started to get fuzzy and had to be taken down and thrown out. I don’t remember whether bacon was among his laminations, but if you want I can ask him.
Before I put bacon on my shopping list and make sure I have bags for my Food Saver, please clarify: Do you mean laminate, as in “seal between two plastic sheets that stick together with adhesive,” or do you mean vacuum seal, like most bacon is sold to begin with?
Bah. You people really need to start thinking outside the box.