- Tenderize with 39 blows
- Drag over a hard surface dusted with breading
- Hang to dry for several hours
- Take down and place in a cool, dark place to age for 3 days
- Remove and place in a lightly oiled pan at proper heat, and flip into the air to turn over, as necessary.
I was told “You know you’re going to hell for that…”, which seemed sort of redundant, given the whole ‘Fenton’ thing, but hey, always good to make sure.