Most suckling pig spit-roast recipes are telling me to rub salt all over the pig inside and out. Why? - spit roast pig
Why is this so? Because I dared to add salt to drain the moisture pig pork? - Is there something I missing here?
Saturday, January 16, 2010
Spit Roast Pig Most Suckling Pig Spit-roast Recipes Are Telling Me To Rub Salt All Over The Pig Inside And Out. Why?
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4 comments:
The amount of salt will not draw as much moisture out of a barbecue. It helps to improve the taste, makes the best crackling, and is also a preservative. Spit-roasted pig is cooked refrigerated for a long time and is slow, so it makes sense to make it inside and out. And it is not necessary that all very well and he is solid in oil.
Pork is a pen or a thick layer of fat everywhere.
Close But No Cigar Tom. Salt on raw meat is an agent used to treat the meat. Stay long enough to dry the meat and can be used to feed the crews of sailing ships, expeditionary force, military, and so on.
Thus, for the treatment of raw meat juices to start the area in which a hot fire, business or goodwill, sear the meat. After a fire roasting and slow cooking is the taste of pork. After cooking the meat and juices are in the juice of cooked meat and salt moved back. It is excellent! ! !
The salt can draw moisture or salt block in the season of food is also important. In his recipes, the salt is to keep it there, moisture, and season meat.
Add the salt helps the cooking surface crispy / cooked meat
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