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Discussion Starter · #1 ·
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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