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Old 11-19-2009, 09:41 PM
KS Droptine KS Droptine is offline
B&C 100 Class
 
Join Date: Nov 2009
Posts: 30
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I soak all of the prepaired (trimmed of fat and membrane backstraps/roasts/steaks in salt water (heavy salt) let it sit for 10-15 minutes.... rinse, drain and repeat. Keep the water cold, and repeat until the water is not bloody. I also have stripped the steaks/backstraps thin, put it through the salt water rinse, and then cook it in sauted onions, garlic, and your spice of choice. I use the strips in stir fry, philly steak sandwiches... or with a light BBQ sause! It is my standby procedure for outstanding meals. I will try and post a few recipies soon.
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