utxo the webmaster 🧑‍💻

2w ago

Dry brining

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Do you have thoughts?

Replies

₿oniz23⚡️🏴‍☠️🇮🇹

@Boniz23sats

2w ago

🤤🤤🤤🤤🤤🤤🤤

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Dug

@DugandRupe

2w ago

Have steak, but feeling short THAT steak..

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zeph

@zephir

2w ago

Something I learned last summer: Canada has way higher quality beef than the States, generally. I’m sure there are some great providers out here in the states, but, in general, the meat quality here is sub par.

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Eric Cartagena

@ercarta

2w ago

That’s interesting to learn. What stateside providers, if any, would you say come closest to Canadian quality beef?

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zeph

@zephir

2w ago

Great question! maybe we could ask @The Beef Initiative ⚡️🥩🗝

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utxo the webmaster 🧑‍💻

@utxo the webmaster 🧑‍💻

2w ago

It's extremely noticable to me

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UNLICENSED MONEY TRANSMITTER

@NgU Engineer

2w ago

what’s the process?

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utxo the webmaster 🧑‍💻

@utxo the webmaster 🧑‍💻

2w ago

Put lots of salt, leaves in fridge 6-8 hours uncovered, pat dry with paper towels and remove excess salt before cooking

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Abstract Equilibrium

@Abstract Equilibrium

2w ago

Less salt & more time is how I like mine, especially for thick cuts.

Next step on my journey is a good fridge for dry aging. Never would have guessed controlled spoilage of meat would taste so good! 🤤

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BTC_P2P

@BTC_P2P

2w ago

Dry brine is the move. I’m always too scared to salt pre cook though.

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utxo the webmaster 🧑‍💻

@utxo the webmaster 🧑‍💻

2w ago

Don't be scared sir it makes the best crust

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BTC_P2P

@BTC_P2P

2w ago

Does the interior remain efficiently juicy?

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utxo the webmaster 🧑‍💻

@utxo the webmaster 🧑‍💻

2w ago

Even more juicy, and deep beefy flavor

The better crust traps juice inside

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BTC_P2P

@BTC_P2P

♥︎ by author

2w ago

You ser have made a strong g case. And now I’m going to buy a ribeye

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walker

@walker

♥︎ by author

2w ago

Out of context beef notes

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Puzzl35

@Puzzl35

2w ago

Why you be putting all that salt on there?!?

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Dan Wedge

@WedgeSocial

2w ago

I Salt my steak 24hrs before cooking & then again right before. Gives it amazing flavour

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mleku

@mleku

2w ago

IMO most meat is still ridiculously so full of blood and it messes with the taste of it, the salt removes some of it but letting the meat drain and dry a little tiny bit is better IMO, i almost always hang my beef up to drain out for half a day or so - i only get it frozen so it's basically killed and stuck in a freezer wrapped in plastic immediately

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Puzzl35

@Puzzl35

2w ago

The blood drains itself well enough when cooking and when resting me thinks

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mleku

@mleku

2w ago

well idk what your sources are but the blood is constantly leaking out of the meat and forms a scum all around the pan when i cook it... the more i drain it the less it does this and the more tasty it is at the end, as well

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TKay

@TKay

2w ago

Is there a different way?

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utxo the webmaster 🧑‍💻

@utxo the webmaster 🧑‍💻

2w ago

To extract the moisture from the steak

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Puzzl35

@Puzzl35

2w ago

I just pat it down with paper towels, wasn’t sure if you did it for taste or something

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mleku

@mleku

2w ago

there's a reason why most of the plastic tray shrink wrapped style packaging of meat has those quite thick pads under them, it's to absorb the blood

if you shop at a proper butcher, they array the meat out in the display refrigerator on top of grills and the blood is mostly drained out by the time you buy anything in there

an excess of blood in meat is unpleasant and it does change the flavor and it changes the way it cooks, the dry brining is actually basically about drawing the blood out more quickly, but simply hanging it works fine

also, it takes at least 3 or 4 days in warm dry room temperature air for there to be any risk of meat becoming infected with something, a day or two draining is perfectly fine

in the game Ghost of

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Hawk

@Hawk

2w ago

But I like a moist steak!

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