How to make it

  • 1. Put ¼” (about 0.75cm) of salt in the container. This ain’t rocket science.
  • 2. Put the povi in the container.
  • 3. Put ¼” (about 0.75cm) of salt over the povi See Photo. Do not skimp on the salt here.
  • 4. Cover lightly.
  • 5. Leave set for 1 hour for each inch (2.5cm) of meat thickness. Not more or less.
  • 6. Rinse all the salt from the meat.
  • 7. Rinse the rest of the salt from the meat.
  • 8. Soak in warm, not hot, water for 15 minutes per 1 inch (2.5cm) of thickness. This is optional but will reduce the salt content and won’t waterlog the meat.
  • 9. Pat dry.
  • 10. Set on a paper towel, cover and let weep for 30 minutes.
  • 11. Pat dry again.
  • 12. Cook & enjoy. See Photo
  • Okay, this is not going to work for you if you’re on a salt restricted diet. For the rest of you, it will be a whole heap less salty than you can possibly imagine. It will be tender.
  • How do you get a tough pork chop? Beats me and they claim they be from the US. This works exceptionally well with pork chops and such. We all seem to expect pork to be just a tad salty.
  • What’s to lose? Buy a couple of the cheapest steaks or chops you can find, salt them down, rinse them and cook them. If they don’t measure up, give them to your neighbours. Oh, your neighbours wouldn’t like them either? Sorry about that; My neighbor would eat the back side out of a skunk.
  • Of course if you are rich and famous & live somewhere where you can buy great KC type povi, why bother with all of this. I wouldn’t. I’d eat at Shula’s twice a week. 

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  • ducky20536 12 years ago
    I would definitely try this on a REALLY cheap steak! :) Thanks for sharing but most of all for your (as usual) wonderful story.
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