Quote:
Originally Posted by Nickhead
makes a huge difference. my first marinate like that i had forgotten to scrape off the salt, even then it was damned delicious (scrape off the salt before grilling tho, seriously). i'd never cut into a steak where the juices simply adhered to the meat grains. it was awesome.  |
No clue what you're talking about. If you're scraping anything off, you used too much salt. Salt liquifies in the meat liquid and pulls into the steak. There should be no salt to scrape off.
Don't scrape off anything. Salt like you normally would, let it sit overnight or up to a couple days. If overnight, leave it uncovered. This will help the surface dry and create a pellicle, which smoke clings to (even if you're not grilling, this will get it dry and help crust formation). When you're ready to cook, pull it out of the fridge, season with pepper and whatever else and cook.