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?
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?