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Off Topic TN Forums
Cooking Forum
How to fix a bad batch of sausage
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<blockquote data-quote="uncle_loue" data-source="post: 5866022" data-attributes="member: 7092"><p>i run into this a lot with tenderloins from mature bucks. they're a treat cause they're big and always tender but they tend to have a much stronger flavor than the backstraps. i soak them in a weak salt brine for an hour or two the day i plan to grill to draw out the blood and it makes a huge difference.</p></blockquote><p></p>
[QUOTE="uncle_loue, post: 5866022, member: 7092"] i run into this a lot with tenderloins from mature bucks. they're a treat cause they're big and always tender but they tend to have a much stronger flavor than the backstraps. i soak them in a weak salt brine for an hour or two the day i plan to grill to draw out the blood and it makes a huge difference. [/QUOTE]
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Off Topic TN Forums
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How to fix a bad batch of sausage
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