Substitute for coarse salt in short and medium-duration roasts, parrilla salt There has been a huge increase in market searches in recent years. There is great interest and curiosity about the product among the public. It reached great interest in January 2021, according to the most relevant results cataloged by Google Trends.
Legacy of the Argentine and Uruguayan tradition of preparing meats over the grill, it has become the new protagonist of Brazilian barbecue.
Is Parrilla Salt different from coarse salt?
Yes, because it has a smaller grain size and is more suitable for salting the meat evenly during cooking. It is neither too thick nor too thin, ensuring a more uniform and perfect result for those seeking excellence in meat preparation.
Can I make grill salt with coarse salt?
Yes, it's very simple. make grill salt from common coarse salt found in any market, see how:
- Add the coarse salt to a food processor or blender;
- Pulse it until the salt is in a smaller size;
- Sift the salt to remove the dust and store it in a jar.
As the parrilla salt It is generally more expensive than coarse salt, so transforming common coarse salt into grill salt is an economical option.
Grilled salt recipe with garlic, onion and herbs
Process or blend in pulse mode:
1 kg of coarse salt;
10g of granulated or sliced dehydrated garlic;
10g of dehydrated onion, sliced or sliced;
3g of dried parsley;
3g of dried chives;
2g black pepper
1g of dried oregano;
1g of dried thyme.
How much salt to use on barbecue meat?
The traditional way to use salt on a barbecue is to apply a thin, even layer of salt to both sides of the meat, let it sit for 5 to 10 minutes, shake off the excess salt, and place it on the coals. If you want a more precise application, we recommend using 1.5% of salt based on the weight of the meat. For example, if the meat weighs 1kg, add 15g of salt. Wait at least 10 minutes, do not shake off the excess, and place the meat on the coals. Read more at How to season barbecue meat
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