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Picked up a tip from a retired butcher at the farmer's market last Saturday
He was breaking down a whole hog and mentioned he always chills his knives in the freezer for 10 minutes before trimming fat. Said it keeps the fat from smearing and gives a cleaner cut. Has anyone else tried this or just use room temp blades?
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anthony_campbell8810d ago
Wait what? Freezer knives? @faith_king gotta try that, fat never smears for real?
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