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.
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