28 Day Salt Dry Age 🧂
Dry aging is very different than “dry brining” and “curing”. With dry aging, protein is exposed to just air (no salt), and chemical changes improve tenderness as well as flavor.
In this experiment I completely covered a prime grade strip roast in kosher salt. My assumption (concern) was that any and all moisture would escape, leaving us with desiccated and dry beef. However, the results were very different.
The beef appeared to be dry aged perfectly! While it was slightly less juicy than a fresh steak (dry aged steaks often are), the flavor was perfect and there was no need for added salt. While I don’t think it necessarily tasted “better” than a traditionally dry aged steak, it was an interesting lesson in understanding how salt affects beef over extended periods of time - something I’m sure will be useful in future experiments.
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FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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Hokus Pokeus - HipHop Beats
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#shorts #dryaged #dryagedsteak #steak #striploin #nystrip #nystripsteak #chimichurri #mediumrare #mediumraresteak #dryaging #howto #trysomethingnew #cooking #butterbaste #drybrine
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