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Posted on 10/18/17 at 12:08 pm to mylsuhat
What I did earlier this year is throw the backstraps and tenderloins in ziplocks immediately. I laid them flat (no meat to meat contact) and then submerged the bags to get the air out. Then I put that in the cold water to cool the meat. Can't do that with the quarters but the meat that I like to eat rare/med-rare, this is the only way to go
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