Salt crusted pork loin

[mjpmap]

I've been researching salt crusted meat for awhile with the goal of doing a standing rib roast at Christmas. I thought I better start small, so picked up a pork loin at $1.79. No great loss if I ruin it. Started with the ingredients. 1/4 of a whole loin (with fat cap), about a cup of whipped egg whites, fresh herbs, and a box of kosher salt. I'm going to build this on a cast iron griddle.

 

[Titch]

op2:be interested to see the outcome

 

[mjpmap]

I folded the egg whites into the salt and got the consistency of snow creme( the norther brethren will know what that is). The salt is used to create a "mini oven" that is supposed to keep moisture in the meat. With the Primo, that's not been a problem, but I was looking for a way to get the herb flavor into the meat a little better.

 

[mjpmap]

I put a coat of high temp cooking oil on the griddle, then spooned a layer of salt on top of that to create a bed for the loin. Then, I put a layer of fresh rosemary, thyme, sage, and lemon verbena.

 

[mjpmap]

Next came the loin, black pepper, garlic, and the same herbs.

 

[mjpmap]

Put an Igrill probe in the loin, and then packed the rest of the salt on top to create an "igloo" effect over the loin and herbs.

 

[mjpmap]

On the Primo. Smoke didn't matter here, so I used Royal Oak lump for fire. Most recipes called for 400 to 500 degrees for the cook. I'm Irish so naturally I thought, "what's the hurry?". Put it on at 260, and the cooker settled in at 300.

 

[LYU370]

You need high heat! I used to do salt crusted rib roasts in the oven all the time, always came out great. Got a new smoker after not having one for quite a few years and without thinking it through, decided to smoke it using the same recipe. Salt never really crusted over, sliced, set it on the table while I got a few other things from the kitchen. Guests took a bite and were sort of looking at each other without saying anything. I sat down, took a bite and proclaimed. WHAT THE HELL WENT WRONG WITH THIS!!! They were all trying to be nice...

I've since skipped the salt crust and smoke it. Personally, I'll never go back to the salt crust. While it was good, it's not as good as smoked rib roast.

 

[mjpmap]

I pulled it when the IT hit 160. I normally wouldn't leave it that long, but trying something new, I wanted to be sure. The salt hardened like it was supposed to and looked like meringue.

 

[mjpmap]

I used a cleaver to crack the salt and lifted the lid off. Even before cracking it, the aroma from the herbs was really strong and filled the kitchen.

 

[roncoinc]

Happy high blood pressure to you !!

 

[mjpmap]

I rested everything for about 15 minutes before cracking the salt. The juice you see on the board came completely from the loin. I gotta tell ya, the flavor was insane. Every bite had the taste of the herbs. The salt seasons the meat at a normal level, and keeps the moisture in the meat. If I were to do anything different, it would be to pull it at 145. For the cost of a $2 box of salt, I think this is something I'll hang on to. Next project will be salt crusted poultry. As always, thanks for looking!!

 

[Titch]

That looks good mate.
Here is an idea if you want to try with Chicken, its called Beggars Chicken.

http://www.bbq-brethren.com/forum/showthread.php?t=155679

 

[mjpmap]

You need high heat! I used to do salt crusted rib roasts in the oven all the time, always came out great. Got a new smoker after not having one for quite a few years and without thinking it through, decided to smoke it using the same recipe. Salt never really crusted over, sliced, set it on the table while I got a few other things from the kitchen. Guests took a bite and were sort of looking at each other without saying anything. I sat down, took a bite and proclaimed. WHAT THE HELL WENT WRONG WITH THIS!!! They were all trying to be nice...

I've since skipped the salt crust and smoke it. Personally, I'll never go back to the salt crust. While it was good, it's not as good as smoked rib roast.

Andy, I do love smoke as well. I made sure to wipe all the residual salt off the meat and while we could taste salt, it wasn't close to overpowering. It had the effect on the herbs that I was looking for. Not saying at all that this is the only way I'll cook, but it was good enough to keep experimenting.

 

[mjpmap]

That looks good mate.
Here is an idea if you want to try with Chicken, its called Beggars Chicken.

http://www.bbq-brethren.com/forum/showthread.php?t=155679

Titch, I could be all over that! I will absolutely try it!!

 

[roncoinc]

Andy, I do love smoke as well. I made sure to wipe all the residual salt off the meat and while we could taste salt, it wasn't close to overpowering. It had the effect on the herbs that I was looking for. Not saying at all that this is the only way I'll cook, but it was good enough to keep experimenting.

If you can taste the salt..it IS overpowering..

eat potato chips instead and save the meat ..

herbs ADD flavor,,,,, salt just taste ,,salty...

i cook salt free as much as i can and enjoy the taste of nature,,,..

try it,,you may like it

 

[MeatyOakerSmoker]

Happy high blood pressure to you !!

The latest research show low salt diets can do more harm than good and low salt diets are only recommended if you already have blood pressure.

If you can taste the salt..it IS overpowering..

eat potato chips instead and save the meat ..

herbs ADD flavor,,,,, salt just taste ,,salty...

i cook salt free as much as i can and enjoy the taste of nature,,,..

try it,,you may like it

Salt is actually a flavor enhancer.

 

[cowgirl]

Looks moist and delicious Mike! Thanks for posting!

 

[mjpmap]

The latest research show low salt diets can do more harm than good and low salt diets are only recommended if you already have blood pressure.


Salt is actually a flavor enhancer.

Thank you Sir!

 

[mjpmap]

Looks moist and delicious Mike! Thanks for posting!

Thanks Jeanie!