A distinctive element in any meat preparation is the use of different types of salts and rubs or seasonings. Personally, it's the finishing touch.
-Maldon Salt, or Maldon Sea Salt, is a salt originating from the estuary of the Blackwater River, in the municipality of Maldon, Essex County, England. Its production is a purely artisanal and laborious process, employing very ancient techniques used by the Romans and Saxons in the same area. Soft flakes typically form, allowing it to dissolve more easily with heat than grains and impregnate the entire surface of the meat.
-Flower of Salt: This is obtained from a very thin layer of salt that forms on the surface of seawater during the crystallization of marine salt pans. It is also harvested under very traditional techniques and is mainly obtained in warm climates, mainly in Europe, the Atlantic, France, the Mediterranean, Mexico, and Chile. Its peculiarity lies in its texture, which dissolves into the meat, imparting a lot of flavor.
-Colima Salt: From the Cuyutlán lagoon in Colima, Mexico. This salt is characterized by its minerality and moisture, in addition to having no added fluorine or iodine. Authentic Colima salt has a peculiar feature: you can notice that the grains' crystals have a small drop of water in the center. Therefore, when pressed, they disintegrate, leaving minimal moisture perception on the fingers. Visually, the grain is completely white, and the crystals reflect light. The grain dissolves very quickly in the mouth with moderate salinity. It never saturates the palate.
-Himalayan Salt: It is a type of mineral salt from Halite, in the mountains of Pakistan. This salt comes from the Khewra salt mine, in the Jhelum district. It is the second largest in the world. Its main characteristic is that its crystals are pink in color. Its mild flavor makes it special for those who do not like very salty or seasoned meat.
That said, in my opinion, for a cut on the grill over direct fire, only one of these varieties of salt should be used. For other types of preparations such as long cooks or smokes, we will use different rubs or spices that I will mention.
We will use Rubs to accentuate the flavors and aromas that we are looking for depending on the type of result we want to achieve. It is important to identify that meats with more intense flavors such as kid goat, suckling pig, and lamb, require spices with intense flavors such as oregano and cumin.
For meats that do not have such an intense flavor, we can accompany them with any chili in small quantities, white pepper, or garlic.
I invite you to experiment with different types of rubs and salts that we have for you at Brasa Blanca so that you can identify which ones work for you in some preparations and in others.
In our next entry, we will discuss the different meat aging techniques.
Thank you for reading us again.
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