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re: Dry brine steak question
Posted on 9/30/22 at 10:23 am to Remo Williams
Posted on 9/30/22 at 10:23 am to Remo Williams
quote:
Do you salt again before cooking?
only if you plan on eating a salt lick. I would highly advise against doing this. also I wouldn't "heavily" salt this. Salt it as normal, because you're not losing any of that salt in the process.
Damn I typed "salt" a lot
2
Posted on 9/30/22 at 10:32 am to Midget Death Squad
quote:
Salt it as normal,
I agree. Salt the night before, but with your typical amount. Tomahawk is not lean meat and brining is not really needed to tenerize. What you are really doing is just seasoning. A lot of salt will make it too salty.
Posted on 9/30/22 at 11:06 am to Midget Death Squad
quote:
Salt it as normal, because you're not losing any of that salt in the process.
You may lose LESS salt than normal by salting it the night before. That salt is going to dissolve and be absorbed by the meat. If you salt right before cooking, some of it is going to fall off on the grill.
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