During this process, place smaller pieces of meat in a separate container. The white container at the back holds the smaller pieces of meat. They are seasoned, sprinkled with vinegar, and layered, the same as the other slices, however they will be used at the bottom and top of the cone when it's made.
Sprinkle with vinegar
From Nancy Gaifyllia, former About.com Guide
After seasoning, the meat is sprinkled with white wine vinegar and rubbed to coat the layer of meat. (continued below)
© Jim Stanfield
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