Well, Last night I cooked a new your strip that was salted, sealed and frozen. Thawed then just kept flipping. Perfect crust and color, but I might have picked up what some have described as "Hammy" taste and texture.
Sealed and froze two T-bones just now without salt. Will either thaw and JKF or Sous Vide, chill and sear hard over screaming heat.
Question is - if you sous vid unbag then chill, does a dry brine still do its magic?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
What I personally do is I half dry brine them. 1/4 tsp Kosher salt per pound on each, and I make sure to mark the package as such. That way if I want herbs or just pepper & garlic, it's already salted. If I want to use a salted rub, I still can w/o fear of double salt jeopardy. For myself and my family this has been a win-win system for my last several loin steak-ups!
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