Time and temperature: Beef snout and pig’s ear

In our Ask the Chef section, we received the following question:

“Hello, chef, I wanted to know the time and temperature for a large beef snout, as well as a pig’s ear, for frying. Thank you!”

This was the reply from our chef, Enrique Fleischmann:

“Hello. You can cook the snout at 80ºC for 12 hours and the pig’s ear at the same temperature for 6 hours. Before cooking, I would cure the meat in salt for 1 or 2 hours. I think that would be beneficial for the final texture. Thank you for your enquiry.”

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