We’re not laminating flat foods until Alex gets a laminator of his own, or makes a fair cash offer for mine.
This guy sealed a slice of bacon and an egg in lexan “tombs” for a year.
We’d just forget about that sort of thing and scare ourselves when we rediscovered it.
via BoingBoing
If not lamination… what about shrink wrap?
I don’t know if it would seal perfectly airtight, which would cause problems if we wanted to keep the bacon. Say, framing it.
Plus, laminating has the added factor of heat, we want to see if the bacon cooks a little as it’s laminated. We’ll need to get some dry cure, because too much liquid being squeezed out would be a major problem.