Reference to Cooking Perfect Salted Belly Fat
Hoping to dine Salted Belly Fat a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful procedures on cooking a Salted Belly Fat like a famous chef made.
We hope you got benefit from reading it, now let's go back to salted belly fat recipe. You can cook salted belly fat using 2 ingredients and 6 steps. Here is how you achieve that.
To prepare an unforgettable Salted Belly Fat, here are the materials needed:
- Get 1 kg of good quality belly fat.
- Take 1 1/2 kg of sea salt, maybe more.
After readying the materials, now you are ready to make your tasty Salted Belly Fat by following the guidances on this section:
- You need to get a good quality pork belly fat cut into slabs from the butchers..
- You need to store it in the coolest area of your house or shed so firstly you need to find the best place to place it. Storing temperatures should be about 36f and no higher than 38f..
- Then find a suitable container to store your cured pork, it should allow the meat to air dry at the same time. It should be sterilised prior to using it..
- At the bottom of your container add a good layer of salt. Then add the pork and cover fully with salt. If you have more pieces ensure the salt splits the layers of meat. You must make sure that the meat is fully covered with salt..
- Store for 1 month at least prior to removing it from the salt, if it's not yet cured return it to the salt for another few weeks. You can store it in the salts for a very long time I wouldn't recommend storing it for more than 1 year though..
- After the curing period is over you can remove it from the salt and store it in a plastic or moisture proof paper. If it has become to salty and its for you to use in cooking you can simply place it in water for 24 hour period to remove some of the saltiness..
Recipe : Salted Belly Fat
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step by step to make Salted Belly Fat
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