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#13 | |
That's a Corgi
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I cut from just one end and then stick a piece of plastic wrap on the cut end. After a week, bag is stuck to the meat. The fat side doesn't really stick well. So there is no need to reseal; just cover exposed piece, That could also be done a cut piece of a dry aging bag (which I'll do the next time).
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Port Wine & Claret | British Cars | Welsh Corgi's |
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