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If your worried about hot poping grease from baccon. Just don't cook it to high (flame) and when you wanna add more baccon just drain the grease from the pan, so you won"t have extra grease poping at you. If your pan only fits 3 baccon strips cook those and if you think the grease is getting to much for you to handle just drain it, and add another few strips. They should be less of a chance of poping grease but you will still get poped. Or do something else :D
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Dead is Dead Flesh will Rot skin Decay bones will stay we would all pay_666
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