Ideally you would use fresh beef navel, but that can be hard to find, so I went with what I had. For the kalbi or galbi I used a thinly sliced mock tender from the chuck. It is a poor man’s tenderloin, and if you slice it thin enough it works well for this application. ...
use it within a few weeks. Personally, I always write the date I open a can on the lid so I can stay on top of it. In the case ofPULLED PORK, I put it in the fridge to buy me an extra week or two. If I know for sure I’m not...