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Old 09-01-2009, 04:19 PM   #28
Bob E Que
On the road to being a farker
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Join Date: 08-19-09
Location: Ontario Canada

When meat is dry aged, it loses moisture, but the flavours concentrate, and the enzymes help tenderize better as well.

just my $0.02
OTS, 18 1/2 WSM (Betty), iQue110, 30" MES
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