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Eye of the Round

(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals


Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness.

Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.


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