Crackling

Remove all fat from rind

Cook for 20 minutes in salt and water

Dry Overnight – it must be so dry that it shatters when you fold it

Deep-fry

Add spices – BBQ, Chilly, Chutney, sat and Vinegar

For more information, go to Artisan Meat

To comment or contribute, mail Eben at ebenvt@gmail.com

	eben van tonder on Rusk
	Des Basterfield on Rusk
	Kjell on Bacterial Migration Into Meat
	eben van tonder on Carcass Sanatising
	Klaas on Carcass Sanatising
	Tabitha Levine on Joshua Penny and Khoikhoi Ferm…
	eben van tonder on The Origins of Polony
	Mandi Mankune on The Origins of Polony
	eben van tonder on Ode to the Russian Sausage…
	Edward on Ode to the Russian Sausage…

Earthworm Express