Well even though I have stepped onto many squishy ripe Mulberrys in the bare foot made when I had cheeks of tan I aint never had the pleasure to cook with any that I can recall. General concensus over the years has been it whut might be called sappy. Which I dont know how to take it eggxactly but I would make sure it was real dead perhaps. Thats all I know. Now how it could produce a bad flavor on the meat I aint quite sure. I think it must be ok just be sure it aged propaly. Keep up the good work.
bigwheel
bigwheel