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View Full Version : CracklingWIMB. You know when you put salt on the rind for 30 mins...before



Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
05-16-2021, 04:15 PM
before you take it all off, and then put a little bit more salt on and whack it in the oven?

Is there a reason why you couldn't just put a layer of salt on a plate, and put the meat on that, rind side down?