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I agree. I pan-fry it in a cast iron skillet. It will come in a vacuum pack

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Joined: Dec 14, 2005


Posted to Thread #21237 at 1:07 am on Dec 20, 2011

rather than submerged in fat, but there should be enough fat clinging to it that you won't have to add any.

If you have a lot to do you can crisp them on a baking sheet skin up at 400*F.

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