Meat salt

Meat salt

By
From
Ben's Meat Bible
Makes
200 g
Photographer
Benito Martin

Salt is the most basic form of seasoning. Just about every cook will sprinkle some on their meat before it is cooked. Salt is one of those marvels of human discovery, its properties elevating cooking beyond its simple function.

Acclaimed chef Ferran Adrià, of El Bulli fame, once declared salt ‘the only product that changes cuisine’. It has the ability to change flavour profiles for the better and has also been used for centuries as a means to preserve food. In the days before refrigeration, combinations of salt, herbs and spices were rubbed over meat and left to ‘cure’ and draw out moisture. Without moisture, bacteria cannot grow, allowing the meat to be kept for longer periods – the intensified flavour of the protein an added benefit.

For this recipe I would recommend using good-quality salt, because quality ingredients are key to a delicious end result. Start experimenting with flavour combinations and discover how these basic seasonings can transform a humble piece of meat into something sublime.

Ingredients

Quantity Ingredient
130g sea salt flakes
1 tablespoon celery salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped sage
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin

Method

  1. Preheat the oven to 60°C.
  2. Combine the salts, pepper and herbs in a mortar and pestle and grind until you have a fine powder. Add the onion and garlic powders, paprika and cumin, and grind some more until completely combined.
  3. Tip the mixture out onto a baking tray lined with baking paper and dry out in the oven for about 6 hours, or until the salt is completely dry. Remove from the oven and allow to cool on the tray. Transfer to an airtight container where it will keep for up to a month, or store in a refillable salt grinder.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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