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Posted on 3/20/13 at 1:24 pm to Thib-a-doe Tiger
quote:
hard to get any meat off of it.
You've got to steak them out like a shark. About 1" sections is perfect (about 2-3 ribs worth). You're pretty much just whittling the "backstrap" off with your teeth. These timber rattlers around here don't have much meat on them. Easterns and Westerns tend to have a bit more meat on them.
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