pinch tips: How to Butterfly Meat


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Ingredients

1/4 C. coconut oil
1 Tbsp ginger, coarsely chopped
1/4 C. cold-pressed oil (tea seed, grape seed, sunflower, or almond oil)
3/4 C. granulated sugar
1/4 C. kosher salt
4 drops essential oil (I used chamomile so that it wouldn't overpower the natural ginger scent)

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