This was a whole new experience for me, and it came out really well. I marinated overnight, flipping the bag occasionally. When it came time to make the paste, I had to add a little more water than called for because the salt was still too dry and not "pasty" enough to adhere. You really just need to get in there with handfuls of the salt paste and smoosh it around with your hands, packing it as tightly as possible. I had no problems getting it to stay put. When the roast was done the salt crust pretty much came off in big pieces. (very easy to remove and discard) and remaining salt was easily brushed away. This technique provided a perfectly cooked roast beef that everyone enjoyed.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?