@Jonathon Haha Yeah, I knew it was a long shot, trying to supplement the 94% lean with 1) a liquid fat (soybean oil) and 2) not knowing whether the reported fat content in meats reflects the wet weight or dry weight. Let’s say I was “disappointed but not surprised” (sort of like watching the San Diego Chargers when I was growing up).
My impression of the process is that the microwave is creating tiny pockets of steam throughout the slices of loaf as they are heated (held in by the network of protein) – you could see them puff up a little, sort of like you see with marshmallows in the microwave. And although the fat content was too low to fry in the pan, I guess there’s still enough present to crisp things up once the water is driven off. IIRC, there wasn’t really much of an odor to speak of, so you shouldn’t have to worry too much in that regard.
BTW, is it the phosphate in the Bacon Seasoning that creates the rubbery texture in the baked loaf?