My sous chef swore by salting beef 24 hours ahead, not 30 minutes

Dave from the grill station insisted on a heavy dry brine the day before service, and after trying it on a whole ribeye last Sunday, the crust was way better and the inside stayed juicier than my usual last-minute salt-has anyone else found the timing makes that much of a difference?

3 comments

3 Comments

kai6022d ago

That's funny, my fiancé tried overnight dry brine on pork chops once and I swear the salt drew out so much moisture they cooked up like shoe leather.

willow2442d ago

Wait, did you measure the salt ratio by weight or just sprinkle it on? I found out the hard way that eyeballing it with pork is a total gamble because the surface area is so different from beef.

tyler_white422d ago

Tried it on a brisket once and ended up with a salty crust that was almost too much... @kai602 might be onto something about the moisture thing though, depends on the cut I guess.