Quote:
Originally Posted by Fire Me Boy!
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.
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as i stated in a previous post, it was a faux dry age. so i did over salt it. i was going off an online suggestion, but forgot to scrape it before cooking. since then i have reduced the amount of salt. sorry for the misleading post, but even by over salting it, it was a great steak.
ETA: after looking something up, apparently i was dry brining not ageing.