Quote:
Originally Posted by MTG#10
Heh, I've done at least 50 packers...this will actually be the first time I've ever done just a flat. It was an impulse purchase, it looked great behind the butcher's glass, was on sale and I will have plenty of space for it with my beef ribs.
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Just flats are hard to keep from being dry and shitty. I'd inject it to keep it from drying out or something.