INGREDIENTS

INSTRUCTIONS

Cover bottom of roasting pan with rock salt, spray well.  Place roast in
pan and completely cover with rock salt.  I have always put the fatty side
up, to let the fat baste the meat to keep it moist. Spray well to assure
that the salt stays put.  Cook in 325F oven until internal temp hits 135F.
Seems like it takes 3 to 4 hours for a good sized roast. Remove the
roasting pan from the oven and let it sit on the counter. The internal temp
will continue to rise while you let the salt cool a bit to allow you to
remove the salt without burning yourself. When the internal temp hits 145F,
it's time to get it out. We like medium rare at 150F internal. So you need
to get the salt encrusted roast out of the salt and pan. Have a sturdy
fork, ice pick or something of that ilk ready to chip away the salt.
Then place pan in black plastic garbage bag (to contain the flying salt and
it makes a great way to haul the 20 some odd pounds of salt off to the
garbage can) and start to chop away the salt.  When you are able to
extricate the roast, place on a cutting board.  Grab a knife or fork or
something to scrape away the few pieces of rock salt remaining on the
roast.  Once the salt is gone, carve and serve.
Enjoy,
Mike
Posted to MM-Recipes Digest V4 #2 by Mike Reeves <kc6dmq@ix.netcom.com> on
Dec 20, 1998

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