So…
I made some pork confit using a mixture of animal fats and olive oil
I cooked it low for five hours and submerged the pork in the fat, put the jars in the fridge
I see there’s clear liquid on the bottom and solidified fat on the top. Is this okay or did I not separate the fat thoroughly enough? Or does this look normal and I should just chop onions for two weeks and let it age?
I made some pork confit using a mixture of animal fats and olive oil
I cooked it low for five hours and submerged the pork in the fat, put the jars in the fridge
I see there’s clear liquid on the bottom and solidified fat on the top. Is this okay or did I not separate the fat thoroughly enough? Or does this look normal and I should just chop onions for two weeks and let it age?