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Old 02-02-2009, 09:12 PM   #16
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Join Date: 02-15-06
Location: Waynesville, Ohio

Neil, best place to find it is to search on my blog... But the salt crust keeps the whole slab done at the same doneness by giving it a bit of a buffer... also *may* keep moisture in. It also adds a nice salty crust that I like a lot.

You just put enough water in it to make a paste, then plaster it on the roast all over the and sides, though I left the ends exposed (the salt makes the ends too salty). Cooked at 225, and I used pecan.
Curt McAdams
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