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Pic #5
The fat melted out of the salo which fried crisp. You can notice the bogrács is now lowered close to the embers. The bottom were almost between the logs. While the salo was frying I chopped the onions.

Pic #6
Dumped the onion into the bogrács. I kept the sticks at minimum to give myself enough time to chop the meat. Too many sticks would mean lots of flames. Still managed to burn the onions a bit. No worries, not too much.

Pic #7
The meat was lean, fine by me. I had to cut away very little from it.

Pic #8
I fried the pink out of it fast with lots of stirring. It also let some fluids out.