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lamb bresaola?

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lamb bresaola?

Dbird | Nov 9, 2003 10:12 PM

I have taken to aging all my meats in the refrigerator for a few days. It seems uniformly to concentrate the flavor. I've left some lamb loin chops in for longer than usual however and now they just look dry and shriveled. I'm thinking about slicing and eating raw. Is this a good idea or am I courting food poisoning?

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