To bring out the flavor of meat it's good to salt it and fry it with the onions until browned.I'd like to chuck in some meat
Chicken stock is quite versatile for soups and sauces. I use it more than beef stock.I would like to try different spices rather then just beef stock
Tips on jerky? Or tips on salting meat before cooking?And with salting the meat, this reminds me if making jerky... Any tips on this?