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Re: Frying Backstrap?
[Re: ShootemupTex]
#4088945
02/23/24 01:17 AM
02/23/24 01:17 AM
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Joined: Dec 2009
Posts: 9,924 USA
marshmud991
14 point
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14 point
Joined: Dec 2009
Posts: 9,924
USA
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If y’all never tried it fried with the seasoned Louisiana Fish Fry, y’all need to. It takes it to a whole new level. Just be careful not to over season the backstrap. The mix has plenty of salt in it.
It's hard to kiss the lips at night that chews your a$$ all day long.
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Re: Frying Backstrap?
[Re: ShootemupTex]
#4089090
02/23/24 11:00 AM
02/23/24 11:00 AM
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Joined: Dec 2002
Posts: 12,503 Kennedy, al
globe
Booner
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Booner
Joined: Dec 2002
Posts: 12,503
Kennedy, al
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I use buttermilk but I have fried it 100 times with nothing but seasoned flour. I put my flour in a gal zip lok bag and taste it, then start putting the cube steak in the flour bag. Shake it up and fry in hot grease. I always lay mine out the day before, rinse it really good, squeeze it out then marinade it a little low sodium dales or watered down moores. Only flip it once with a fork
Everything woke turns to shucks
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Re: Frying Backstrap?
[Re: globe]
#4089093
02/23/24 11:05 AM
02/23/24 11:05 AM
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Joined: Feb 2016
Posts: 9,346 Right behind you
Mbrock
Fancy
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Fancy
Joined: Feb 2016
Posts: 9,346
Right behind you
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I use buttermilk but I have fried it 100 times with nothing but seasoned flour. I put my flour in a gal zip lok bag and taste it, then start putting the cube steak in the flour bag. Shake it up and fry in hot grease. I always lay mine out the day before, rinse it really good, squeeze it out then marinade it a little low sodium dales or watered down moores. Only flip it once with a fork 👍
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Re: Frying Backstrap?
[Re: Razorsharp123]
#4089139
02/23/24 01:00 PM
02/23/24 01:00 PM
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Joined: Feb 2011
Posts: 11,161 Conecuh county
hallb
Booner
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Booner
Joined: Feb 2011
Posts: 11,161
Conecuh county
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Flour then egg then flour. Pretty universal step in preparation of things that are to be fried.
Yep, and also if you use one of the battering plastic shakers or at least a zip lok so you can shake it around really good helps...better than just patting it in the flour mix.
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Re: Frying Backstrap?
[Re: ShootemupTex]
#4089819
02/24/24 08:58 PM
02/24/24 08:58 PM
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Joined: Apr 2014
Posts: 210 Shelby County
AUjerbear
4 point
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4 point
Joined: Apr 2014
Posts: 210
Shelby County
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2 cups flour 2 1/2 teaspoon salt 2 teaspoon pepper 2 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika
Marinade in buttermilk for 12 hours. You can also use an egg if you like to help in the adhesion. Usually 3-4 minutes per side when your grease is hot.
Last edited by AUjerbear; 02/24/24 08:59 PM.
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Re: Frying Backstrap?
[Re: ShootemupTex]
#4090668
02/26/24 11:40 AM
02/26/24 11:40 AM
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Joined: Apr 2000
Posts: 12,346 Oxford, AL. USA
Big Game Hunter
Doesn’t Know His Code
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Doesn’t Know His Code
Joined: Apr 2000
Posts: 12,346
Oxford, AL. USA
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Season meat Dip in flour Dip in egg/butter milk Dip in flour again Drop in hot grease Enjoy
IKNOWMYPHUCKINGCODEDAMMITYOUDICKHEAD!!!
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