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Before you jump to Salted Belly Fat recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
Most of us think that comfort foods are terrible for us and that we must keep away from them. Sometimes, if the comfort food is a sugary food or some other junk food, this is true. Otherwise, comfort foods can be really nourishing and good for you. There are a number of foods that, when you consume them, can boost your mood. If you are feeling a little bit down and you need a happiness pick me up, try a couple of these.
If you wish to beat depression, try consuming some cold water fish. Salmon, herring, tuna, mackerel, trout, etcetera, they're all chock-full of omega-3s and DHA. Omega-3 fatty acids and DHA are two things that really help the grey matter in your brain work a lot better. It's true: consuming a tuna fish sandwich can seriously raise your mood.
As you can see, you don't have to turn to junk food or foods that are not good for you so you can feel better! Try these suggestions instead!
We hope you got insight from reading it, now let's go back to salted belly fat recipe. You can cook salted belly fat using 2 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Salted Belly Fat:
- Prepare 1 kg of good quality belly fat.
- Get 1 1/2 kg of sea salt, maybe more.
Instructions to make Salted Belly Fat:
- You need to get a good quality pork belly fat cut into slabs from the butchers..
- You need to store it in the coolest area of your house or shed so firstly you need to find the best place to place it. Storing temperatures should be about 36f and no higher than 38f..
- Then find a suitable container to store your cured pork, it should allow the meat to air dry at the same time. It should be sterilised prior to using it..
- At the bottom of your container add a good layer of salt. Then add the pork and cover fully with salt. If you have more pieces ensure the salt splits the layers of meat. You must make sure that the meat is fully covered with salt..
- Store for 1 month at least prior to removing it from the salt, if it's not yet cured return it to the salt for another few weeks. You can store it in the salts for a very long time I wouldn't recommend storing it for more than 1 year though..
- After the curing period is over you can remove it from the salt and store it in a plastic or moisture proof paper. If it has become to salty and its for you to use in cooking you can simply place it in water for 24 hour period to remove some of the saltiness..
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