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re: Dry brine steak question
Posted on 9/30/22 at 10:32 am to Midget Death Squad
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.
2
Posted on 9/30/22 at 6:24 pm to Trauma14
quote:
Tomahawk is not lean meat and brining is not really needed to tenerize. What you are really doing is just seasoning.
Dry brining changes the surface proteins allowing the meat to retain moisture better
Posted on 9/30/22 at 6:38 pm to Trauma14
I think it's ok to salt a little heavier when dry brining, assuming it's a thick steak. You're salting through the meat, not just on top, and the bigger the cut the more salt in can take.
No need to salt again before cooking. Just add your pepper and garlic powder or whatever you use in addition to salt and cook.
No need to salt again before cooking. Just add your pepper and garlic powder or whatever you use in addition to salt and cook.
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