On Wed, 10 Feb 2021 16:20:07 -0700, US Janet >
wrote:

>On Wed, 10 Feb 2021 09:59:11 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Wednesday, February 10, 2021 at 11:09:15 AM UTC-5, Graham wrote:
>>
>>> I never re-heat meat. So leftovers are used with salads or in sandwiches.
>>
>>I will very occasionally re-heat meat. Gently. In a flavorful sauce such as
>>barbecue sauce or Buffalo wing sauce.
>>
>>Like you, I can taste the off-flavors that develop when cooked meat is reheated.
>>(Not everybody can.) I don't have McGee's _On Food and Cooking_ anymore,
>>but he talks about it at one point.
>>
>>Cindy Hamilton
>
>I will take a look at McGee, I never re-heat meat unless I can drop it
>into hot gravy for a couple of seconds to take the chill off.
>Re-heating meat makes it taste like over-cooked venison.
>Janet US

People reheat cooked bacon all the time, most all restaurants do.
Cured meat is mostly reheated. I reheat ham and SPAM. A microwave
oven is great for reheating.