Ivor and Olive Lewis on tue 23 jan 07
Dear Lois Ruben Aronow,=20
Thank you for that information. Makes good sense. Fine salt would =
penetrate the meat and begin the curing process. Coarse salt would do no =
more than cleanse the exposed surface and there would be insufficient =
moisture to dissolve excess salt, or change the flavour in a major way.
Best regards,
Ivor Lewis.
Redhill,
South Australia.
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