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Thread: Gaminess??
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post #29 of (permalink) Old 08-21-2010, 07:17 PM
spiker
B&C 160 Class
 
Join Date: Jul 2010
Location: new york
Posts: 1,115
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when you can do it your aging the meat just like a steakhouse.the enzymes start breaking down making the meat more tender.ive soaked cuts in milk the night before really cleans the cuts up nice
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