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However the meat should remain damp enough for the salt to stick to it. Martha Doyle who owned the El Tajin Mexican restaurant in Montrose before.
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If it remaines in salt for twelve hours or more this may render it un-kosher.
. The salted meat should remain on the board for a minimum of one hour. A chef who cooks authentic Mexican food for the north-east is serving up a twist on a Scottish classic goat haggis. Salt the meat thoroughly on all sides but not so thickly that the blood would be prevented from flowing out.
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