"SALT" oven roasting

walking dude · Dec 9, 2007

while doing a search for salt encrusted prime rib, i stumbled across this site..........

i KNOW it werked with the prime rib.......but had NO idea about the other uses for it

http://www.saltinstitute.org/recipes-salt_roasting.html

the salt forms a crust, enabaling the meat/fish/poultry to STEAM cook......creates its own "OVEN"

dougbennett · Dec 9, 2007

They said it works great with everything except prawns and headless shrimp ... and that food doesn't get salty. They had arecipe for pork tenderloin.

I'm gonna try this

navionjim · Dec 10, 2007

I tried this with a corned beef a while back and it was far better than the boiled variety! Used egg white in the kosher flake. Can't wait to do it again..

walking dude · Dec 10, 2007

also, this salt forms SUCH a crust......you need a hammer to bust it......and THATS a true story............did it with couple prime ribs

dingle · Dec 10, 2007

Dude, if you did it, I'm tryin it!

walking dude · Dec 10, 2007

you won't be disappointed........

just make sure you check out my links i posted........

kosher, with a bit of water to form the crust when you first apply.......

richtee · Dec 10, 2007

I have never done this but I HAVE had it in a resto...salt encrusted whitefish. Was excellent. STILL freaks me out packing a $80 prime with salt tho...gotta get over it.

dingle · Dec 10, 2007

Dude, already checked out the links. one called for "rock salt"? WHAT? Not the stuff ya use in the driveway is it?? Think I'll stick with kosher salt.

Richtee, I'm with ya on the whole $80 thing! Scary stuff if it doesnt turn out right.

geek with fire · Dec 10, 2007

Interesting, but no smoke. Where's the fun in that?

walking dude · Dec 10, 2007

rock salt......as in ice cream salt..........

i have NO clue how geek.......but it does aquire a smoky flavor......course this was YEARS ago......LONG before i found this site.........

NOW i know smoke........but back then, for me.........it had some........no clue how......but it did........

geek with fire · Dec 10, 2007

I suppose you could cold smoke the salt first. That'd be good, eh?

walking dude · Dec 10, 2007

i have started a thread on smoking salt......

bout the only thing that came outta it.....you can buy it............

but the few that said they did......said it lost the smoke after a few days......

desertlites · Dec 10, 2007

I belive they brought there meat across the plains this way in the wagon trains going west-spent a week in Mexico in a small fishing village long ago-they did shark for us-was great

dingle · Dec 10, 2007

Dude, was reading a previous post from you on this. Didn't you smoke a prime rib in this fashion? If so, does the smoke penetrate the salt crust?

walking dude · Dec 10, 2007

Dingle .......read below........this was discussed earlier in the thread

i THOUGHT it did way back when.....but since i been here.........maybe not as much as what i thought........no MATTER what........just another method of making meat tender........

take what you can use...and leave the rest..........HECK......that sounds familar

dingle · Dec 10, 2007

Well I'm tryin this, smoke or not.

walking dude · Dec 10, 2007

good luck........werked for me great.......hope it werks out for you

AND DON"T FORGET STEP BY STEP q-view.................:)

hell fire grill · Dec 11, 2007

I read somewhere somebody done this with a delmonico. The only difference was they were burying the meat directly in the coals. He claims it was the best steak he ever had. I wanted to try it but never did. I suppose it would be a good idea to try it with a hotdog before spending the dough on a steak. Has anyone else heard of this method? It seems like you could get the smoke flavor doing it this way. One wrong move and you'll have a charcoal flavor for sure.

davgam · Dec 4, 2013

Was reading about dry brining and reminded of roasted meat packed in salt, did a little search, and low and behold here is an old thread. I love cooking this way and usually do it with a wood fire, either dropping the whole thing directly into the coals or heating it indirectly. The meat does pick up some smokey flavor but not as a much as you would without the salt. However, the steam infuses the meat with whatever you've packed in with it. My favorite is usually a few sprigs of rosemary.

Here is a chicken with rosemary about to be packed in damp kosher salt:

saltchicken1.jpg

davgam
Dec 4, 2013

Packed with a meat thermometer in place. I don't have the after pic but it was awesome. You do have to hit it hard to crack the shell. The skin on the chicken is soggy so I just toss that but the meat is tender, juicy, and highly flavored.

saltchicken.jpg

davgam
Dec 4, 2013

And here is a beef tenderloin wrapped in a t-shirt and packed with damp kosher salt. Also has rosemary in with it. Just awesome. Have to be careful not to overcook it though, easy to get too well done. No bark on it but the outside is usually browned a bit.

saltpackedtenderloin.jpg

davgam
Dec 2, 2013

I got the recipes for all of the above from Steve Raichlen's "Planet BBQ."

shoneyboy · Dec 4, 2013

"SALT" oven roasting

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