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Old 01-04-2009, 10:02 PM   #11
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Now that picture looked GOOD Patty... im totally full and it made me want to go downstairs and make one...

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Old 01-04-2009, 10:39 PM   #12
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Originally Posted by PanchoHambre View Post
Now that picture looked GOOD Patty... im totally full and it made me want to go downstairs and make one...

Actually I found a thread about them after I posted that. Search "Pork Fritter" , I think that was the title. More tips in there. It is in the pork section.

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Old 01-05-2009, 12:21 PM   #13
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Originally Posted by PattY1 View Post
Trimmed off the medallions were the fatty parts. The slab of fat as well as the marbeled portion. I placed these in freezer bags.... but what can I do with them?

Try this Roadfood.com - Recipes - Hoosier Tenderloin from Nick's Kitchen
Personally, I prefer grilled tenderloins to breaded. Just pound them out with a meat tenderizer and pan fry.

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