Food

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Tenderloin in reply to @deleted

You should see the skin start to blister over the next day as moisture is drawn out. I’d cover it with something if keeping in the fridge that long

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deleted in reply to @Tenderloin

I haven't salted the skin yet. Planning on doing that about two hours before it meets it's fate.

I would have thought covering it would hamper the drying process? Happy to be corrected.

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Tenderloin in reply to @deleted

I’d salt it the day before then pat it dry with some kitchen towel and repeat a few hours before. The skin should visibly blister which is 👌 to get excellent crackling

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