When making bacon, or back bacon, who all does a fry test... just curious. I suspect that those more experienced briners/Charcuterie pro's don't need to check themselves nearly as much.... just a rookie seeking knowledge. And sausage making, still trying to find the time & recipe, so i don't kill anyone.
However I fancy myself the king of everything Prime Rib AKA standing Rib Roast... just sayin' LOL