This is a basic outline for my guide, though I intend to rewrite when I have the time. As of now, there will be inspecificies such as "as needed." You'll need to use judgement based in chemistry experience it is quite likely that I'm forgetting several things that are obvious to me. In additon, the current numbers are from memory, keep posted for updates. Scale as needed.

Note: My lab is down at the moment, so I cant state yield or purity though, to me, they seem impressive, particularly for the effort involved.

Hardware:
Non-Aluminum pot
Stove
Freezer
Glasses or jars (I use mason)
Pairing or similar knife
Stirring spoon

Software:
Powdered MHRB
Lemon (optional, you can perform smaller pulls instead)
Gelatin packet
Water

1. Boil 50g of MHRB, juice of a lemon, and roughly 700ml of water for 20 minutes.
Be wary of boil overs, and add water if needed.
2. Remove skin from surface throughout cooking proceess and discard.
3. Reduce heat to below simmer.
4. Mix gelatin in cool water and stir into solution until dissolved.
5. Remove from heat until pot is cool to touch.
6. Place pot in freezer at slight angle (5-10 degrees from level) until solid (5+ hours)
A whitish clear ice will form on top of the frozen gelatin/bark layer, and eventually, a white powder will form on this ice. If this ice or salt flows when you tilt the pot, it's not frozen enough. As I said, the numbers used may be wrong, though the ice procuced on the top should be between approximately 50 ml.

7. Pour roughly 50ml of warm water into the pot, and scrape the ice into the water. Be careful not to gouge the dark layer of pulp, though if you do, it shouldnt be too severe, as the ice chips easily, but the frozen pulp has the consistency of concrete. What you will end up with is a white slush.
8. Pour off the slush, evaporate, use the salt as you see fit.
9. Heat until gelatin liquifies, stir in more water to replace the removed ice.
10. Repeat 6-9 until no more salt is produced.