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I cut my backstrap about two fingers thick, lightly tenderise with mallet. Then dip in beaten egg, bread with crushed saltines and fry on hot oil on stove top. You can double bread for a thicker crust if you care to. I cookeach side until I see some red leaking out. I pay attention not to over cook my meat. This is great, trust me.
 

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backstraps are so tender i never thought to tenderize them i have a piece defrosted for tonights dinner im gonna try this recipie out tonight:thumbup:
 

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urp!!!!!! they was delicious with some handcut steak fries:ibtl::ibtl::ibtl::ibtl:
 

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Yummy but i usualy chikenfri mine but i got a backstrap comin in to marrow from the procecor ill try this
 

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the recipe sounds like chick fried to me.why don't ya post how you make true texas chicken fry.Ill give it a try i got a freezer full of veni
 
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