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Bacon Micarta? [Nov. 3rd, 2011|07:31 pm]
Doug Ayen
I can't decide if this is stupid or brilliant. Bacon micarta.

Micarta is layers of material, such as paper, fiberglass, fabrics (denim is popular) or other suitable substrate, laminated with epoxy or other binder. The result, when cured, is durable, waterproof, and hard, even if the original material was squishy or delicate.

Cook the bacon until it looks right, vacuum out the residual moisture (as in put it in a vacuum chamber and hook up a vacuum pump for a few hours, I've got the setup, might as well use it), pressure-saturate with water-clear epoxy, press in a mold and cure. It might smell a bit like bacon and plastic for a while, but once the surface volatiles boil off, the fats should polymerize over time and exposure to the cured epoxy and it's catalyst, and the result should be a very stable block of plasticized bacon.

I think a bacon micarta handle might look really neat as a handle for a chef's knife or pizza wheel. Now, who makes the prettiest looking bacon?

[User Picture]From: blackanvil
2011-11-04 01:44 am (UTC)

MUST! NOT! EAT! EXPERIMENT!!1!111!1eleventy11!1!

The house smells like yummy bacon. A couple of pieces were ready first, and as I pulled them out, I just couldn't resist. Oh, slow cooked bacon, just at that right point of crispy yet pliant, a pastel of darker and lighter reds and browns, and that smoky. . . scent . . . of . . . of BACON!

Just one slice though. I guess I can still claim my scientific integrity is intact, since it was logical to eat as one piece to confirm it's essential baconness. I was able to resist temptation for the other slice, and have hopes my will shall remain resolute long enough to get them drained and in the vacuum chamber.
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