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juicyness

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    Science behind meat tenderness and juicyness

    I have been grilling all kinds of meats for decades, however, making pastrami has always been a hit or miss for me. So, I decided to do some science experiment. I did the following: Bought a small 1.5" thick cut with decent amount of fat around it. I did not want to waste a large brisket...
    • Ash-k
    • Thread
    • collagen juicyness science tenderness
    • Replies: 9
    • Forum: Beef
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