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Unread 04-21-2009, 08:20 AM   #4
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I've never gotten the same quality when I cook smaller flats (less than 5#) like I do from larger ones. In theory, the temperature over time effect on the breakdown and collagen to gelatin conversion should be the same on either size, but for me it's not.

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