For the minority of people who didn't like the recipe I can only guess that the salt wasn't applied correctly, a meat thermometer wasn't used or possibly just a bad piece of meat to start with.
For the meat thermometer, invest in one that I digital with a probe the inserts into the meat and a small heat-proof cable that goes to the digital part and allows you to monitor the thermometer without opening the oven door during the roasting process. Mine was around $25 and is well worth it. Ignore the clock an pay attention to temperature.
Second, there seems to be such an issue and debate with the salt and maybe this will help. Just remember back to when you were a kid and you would go to the beach. Remember how the soft, wet sand felt? Remember the consistency that made the best sand castles? That's what you're aiming for here - get the consistency of your salt to the consistency of wet sand and then 'entomb' your meat in the wet salt. I can hear it in the reviews - people are trying to rub it in or sprinkle it on and it's not working, the roast is coming out salty and that is why. Hope that helps! :-)
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For the minority of people who didn't like the recipe I can only guess that the salt wasn't...