I eat raw meat every once in a while.
I take my cut of choice, and coat it in sea salt with all the dulse and sorts in it, refrigerate it for a day, enjoy.
Salt cured, cooked but still raw...if that makes any sense.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.