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      I buy it on sale. The recipe I use for beef burgundy calls for that precooked bacon. That kind of bacon is more expensive than regular bacon.

      I cook my bacon on the broiler pan in the oven. All the grease goes into the oven & I run the self-cleaning oven every so many months. That way I don’t have to clean bacon grease off other kitchen surfaces.

      I freeze the cooked bacon for my recipes. That way I have it for beef burgundy and my soups.

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