Dry Brining Advice For Sous Vide

[Jmccloskey659]

I've been dry brining my steaks with one-half teaspoon of Kosher salt per pound for at least 3 hours when using the reverse sear approach on steaks
based on the advice from this forum for quite some time with much success. I recently purchased a sous vide circulator and preparing to use it for the first time on a 1.5 inch thick ribeye. I recently read some posts stating that dry brining prior to sous vide is not advisable and that the salt should only be applied just prior to searing. Perhaps I misinterpreted the posts, however I am hoping for some guidance from this always dependable forum. Thanks in advance.

[EdF]

Nah, go ahead and do it, but go a bit lighter than usual on the concentration.

[jfmorris]

I've done some sous vide steaks and just salted them with kosher salt before the 3-4 hours in the water bath, versus brining ahead of time. I then added my regular rub before searing in a cast iron skillet after they were done. Came out great.

[Potkettleblack]

I don't usually salt before sous vide. I season after sous. Or on the plate.

Salt in the bag, or as a dry brine works, but SV can concentrate it, so you probably want to start at 50% of the normal, or less.

[hogdog6]

Agreed with all. I always dry brine an hour before dropping in the bag but go lightly. You’re in for a treat, I no longer cook a steak any other way than SV. 😛

[T-bone]

We usually salt in the bag with approx. 50% less kosher salt. We've been real happy with the results.

[EdF]

I'm with these guys. Keep it light!

[Polarbear777]

Seems to me that salt needs time to work on the muscle before cooking to denature the proteins and help with moisture loss, so I usually do it well before cooking.

With SV you’re not going to cook it to a moisture loss temp so either before or after isn’t much difference and it’s up to your taste and if the texture is the way you like it. (It can get a ham, or corned beef like texture if the salt is on a very long time). For something like steak that isn’t in the bath very long I’ve not noticed the difference.

[Jmccloskey659]

Thanks all!

[lonnie mac]

I dry brine for a day at least with the meat uncovered in the reefer regardless of my cooking method. If I know I am gonna freeze the meat (which is rare) I will dry brine before it hits the bag and freeze. Then I will cook the meat SV from frozen, and sear.

[choffert]

I vacuum pack my steaks with salt, lighter than normal, and go from freezer to SV to grill with no issues.