Is there anyone else out there who finds that dry brining changes the texture and taste of beef in a way they don't care for? I think I've done my last dry brine with this year's Christmas rib roast.
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blaspheming against dry brines
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Hmm, my dry brining consists of salting the meat 12-24 hours in advance. Haven't noticed any texture changes but I haven't done a side by side either. What I have noticed is improved flavor.
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When it comes to chicken I prefer wet brining, but I always employ a good dry brine on beef. Never have I noticed any off flavors or textures. Have you been using the same box/bag/jug of salt? Could it be the salt you're using?
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Husky, I use Morton's Kosher Salt. Any known issues with that brand?
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hoovarmin That's probably what most everyone uses for Kosher based on it being available everywhere I'd say it's pretty much the gold standard. I was just wondering if maybe the box was somehow tainted with odors or something that would be passed on in its flavor....just trying to think outside the box (or inside in this case) haha
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Tell us more. Was the roast wet or dry aged? How much salt? How long before the cook? How did you cook? To what temp? I have not personally had any issues with dry brining per se.
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I really couldn't say - my wife picked it up from the butcher shop for me and I'm not sure they aged it at all. This was my first, and last encounter with this particular butcher. I ordered because they claimed to carry Prime graded beef. Upon inspection (on Christmas Eve when I got home from work) there is no way in hell it was Prime. I used about 1/4 tbsp per pound. Roast was originally 10 lbs, but once trimmed looked more like a tenderloin. I cooked between 225 and 250 with a Weber Kettle using a Smokenator cause I haven't ordered my Smoke and Sear, yet. Brought it to 115 and then seared 5 minutes per side over the coals.
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Not sure anyone will see this, but one year since I posted this I have realized that resistance is futile and have been converted to the dry-brine. I think that the texture issues I mentioned in the original post were more related to the quality of meats I purchased. I now dry-brine everything.
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