carefully read the procedures on dry saltting.arange them into proper sequence by writing number 1 to 7
_6 wash the food to be salted.
_7salting times varies from 3days to a week depending on to size and type if food to be salted
_8.measure the amount of salt to be used
_9place the salt in a container and lay down the food to be salted .
_10 rub the food with salt.
_11.make sure to cover all the layers of meat /fish with salt
_12.secure the food inside the container
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Answer:
6.6
7.7
8.2
9.1
10.3
11.4
12.5
Explanation:
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