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Originally Posted by Highstrung You can quick age a steak like that as well.. Steaks get a 24 hour salt dry brine on a wire rack in the fridge. I do deer loin and backstrap the same way.
i grind my loins (dramatic pause) into sausage
Ugh. Stupid people piss me off.
and HBD to willk
Originally Posted by 2thDoc i grind my loins (dramatic pause) into sausage I bet you do.
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