thats kinda odd to me about the fat, i trim the fat off that lays between the skin and the meat and save it for summer sausage , i only trim all fat thats on it is when im making jerky, but i dont do that to the steaks and i
ive never had a foil tasting piece off meet with the fat left in it for the past 40 years with that much time you would think that i would have had that happen, so maby in the next 40 years
ive never had a foil tasting piece off meet with the fat left in it for the past 40 years with that much time you would think that i would have had that happen, so maby in the next 40 years
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