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Ingredientes
Direcciones
- 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 which the salt stays put. Cook in 325F oven till internal temp hits 135F. Seems like it takes 3 to 4 hrs 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 cold 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 possibly something of which 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 possibly fork or possibly something to scrape away the few pcs of rock salt remaining on the roast. Once the salt is gone, carve and serve.
- Mike
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 385g | |
| Calories 833 | |
| Calories from Fat 408 | 49% |
| Total Fat 45.23g | 57% |
| Saturated Fat 15.08g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 258mg | 11% |
| Potassium 1153mg | 33% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 99.2g | 159% |
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