#elk
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Salt Baked Elk Loin… Salt baked fish is fairly common. While there are some benefits, I’ve always assumed the primary purpose was presentation rather than improved flavor. In my experiments with elk loin (I did several side by side), I’m surprised to say that the flavor seemed to be significantly better when cooked in salt. However it’s not some magical difference, it really just came down to the salt content of the final product. The salt crusted exterior fully seasoned the elk, leaving the control tasting completely bland. The takeaway for me was not that I necessarily need to start cooking elk covered in salt moving forward, rather I need to be seasoning cuts of that size a lot more heavily with salt. It can be easy to forget that the amount of salt we add should be proportional to the size and thickness of what we’re cooking, and this was a good reminder. I did recently cook a single 1.5 inch steak covered in salt with @nickdigiovanni and it was WAY too salty. So if you’re going to do this, I’d recommend starting with something that is roughly the thickness of this elk loin (I’m sure a whole tenderloin would work great). And as explained in the video, definitely skip the wagyu tallow if you want to taste the elk flavor. This truly tasted like wagyu beef, which for the first time in my life was a bad thing! #osmosalt #osmopartner #elkbackstrap #elk @osmosalt
