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rob, Sun 1 Apr 2001, 1:00)
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The juices disolve in the water and then are boiled. There's no real barrier between the meat and the water, except some parts of the skin, but when any animal is skinned or even just gutted and then covered in water, it'll be saturated in seconds.
(, Fri 11 Nov 2011, 16:07, Reply)
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