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Unread 12-12-2012, 05:42 PM   #27
On the road to being a farker

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Join Date: 07-18-08
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Originally Posted by Heisenberger View Post
are we talking pork here? or does this apply to beef ribs as well?
Beef ribs too - same thing, outer only. But Beef ribs secondary membrane will still be like tough paper when cooked, nobody minds though.
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