hello -- a couple of years ago I was turned on to the fantastic 7 fires cookbook by your site. I have wanted to complete the salt crusted leg of young pork recipe, but have been unable to find a suitably sized leg (they're all far too big). Seeing your recent post about salt crusting a beef tenderloin got me to thinking about using Mallmann's salt crust with a prime rib, using the low heat method. Any impressions? I'm very intrigued, but don't want to be wrong with such an expensive cut of meat. Hoping to use this for a dinner with family this weekend if you think it would work.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.