Clean the seal side of tendons, fat, and loose flesh. Then put in a 5% salt brine overnight.
Take the side out of the salt sheet and marinate it for 12 hours.
After 12 hours vacuum vacuum, then pack and cook for 45 min. at 70 degrees – grill side 2 min on each side.
Marinade
2.5 dl ketchup
0.5 dl sherry vinegar
1.5 brown sugar
2 tablespoons soy
1 piece. finely chopped garlic
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon salt
