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Sunday, August 16, 2009

salt cured pork

If you get any salt cured pork, ham , or bacon. I will have to make this suggestion. Make sure you spend the time and soak it in water. There is usually too much salt in these and you might think you are eating a salt brick. There might even take several soaking, depending on how much salt was used. When you do soak the meat, don't cut it up. This will make the meat too soggy. I could imagine that usually a overnight soaking will do the job.

Enjoy your fine piece of meat. It is usually very delicious.

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