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That is awesome news, and thanks for the info. I never would have imagined if would take so little time, as I would have expected days to weeks. I'm with you an absorbing as much fat as possible of the meat, and encourage Mrs. Dome to get low fat content meat when she buys it, but we are still going through the meat we got from her brother who has his own meat packing business. I assume when you dry the sauces you use the solid tray, and do you at any time switch the sauces/broths over to the perforated trays?
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