This person's channel was hosted on Vidme, which is no longer in operation. However, you might still be able to find them at these links:
At roughly 110 ° F the Seasoning Stix begins to transform from a difficult strong back right into a powdered solid, which is taken up right into the meat fibers in a comparable fashion to exactly how water is soaked up by a sponge.
October 10 2017
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