Quote:
Originally Posted by AlittleSalt
When I saw the title, it made me think of how our son cooked his baby back ribs the other day. I didn't see the end results, but he wrapped the ribs with bacon.
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Salt the meat looks creepy now but that is just the way it is.
It has also sucked out even more moisture since the pictuer.
You want it to lose a good percent of the moisture so it cant go bad or botulism bacteria can grow.
I have no fear what so ever of eating this stuff even raw.
Worth