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	<title>Comments on: Dry Your Beef.</title>
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	<link>http://mrjeffmccarthy.com/2008/01/31/dry-your-beef/</link>
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	<pubDate>Fri, 10 Feb 2012 00:29:11 +0000</pubDate>
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		<title>By: mrjeffmccarthy</title>
		<link>http://mrjeffmccarthy.com/2008/01/31/dry-your-beef/#comment-91</link>
		<dc:creator>mrjeffmccarthy</dc:creator>
		<pubDate>Sun, 03 Feb 2008 20:50:26 +0000</pubDate>
		<guid isPermaLink="false">http://mrjeffmccarthy.com/2008/01/31/dry-your-beef/#comment-91</guid>
		<description>Mmmmm...pellicle</description>
		<content:encoded><![CDATA[<p>Mmmmm&#8230;pellicle</p>
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		<title>By: McAuliflower</title>
		<link>http://mrjeffmccarthy.com/2008/01/31/dry-your-beef/#comment-90</link>
		<dc:creator>McAuliflower</dc:creator>
		<pubDate>Sun, 03 Feb 2008 05:30:09 +0000</pubDate>
		<guid isPermaLink="false">http://mrjeffmccarthy.com/2008/01/31/dry-your-beef/#comment-90</guid>
		<description>You know... I have a battery operated fan that's just begging to sit at a steak in my fridge now.  Or a whole chicken!

Interesting experiment.  In smoking fish, the aim is also to dry the fish out first, creating a sticky pellicle (which the smoke adheres to better).</description>
		<content:encoded><![CDATA[<p>You know&#8230; I have a battery operated fan that&#8217;s just begging to sit at a steak in my fridge now.  Or a whole chicken!</p>
<p>Interesting experiment.  In smoking fish, the aim is also to dry the fish out first, creating a sticky pellicle (which the smoke adheres to better).</p>
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