

I have been working on these since Friday. I dry brined them for 24 hrs. and used the Jacard to tenderize them a bit

Wrapped them in stretch-t ite and got bthem in the fridge.

Took them out 24 hrs later and oiled and used the "Big Bad Beef Rub" on them. Wrapped them again and put them back in the fridge for another 24 hrs.
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