It does thanks! I always reverse searThe longer the meat is salted, the faster it will cook. So season and on the grill is longer than a salt and fridge (dry brine) cook.they both work fine but you cook them for different times at same temp, make sense?
The salt removes water, and dries the meat. Just like dry aged steaks cook much faster than fresh. They are dried, the salting does the same kind of thing.It does thanks! I always reverse sear
I gotta disagree.The salt removes water, and dries the meat. Just like dry aged steaks cook much faster than fresh. They are dried, the salting does the same kind of thing.
Me too .I gotta disagree.
Perfectly stated .Dry brining a steak should not 'remove' water/juices, it does not dry out the meat, just the reverse.
Properly done Dry Brining results in cellular level osmosis or diffusion (depending on who is explaining the science behind it.) that initially brings juices/ moisture to the surface of the meat, and it is then re-absorbed and 'locked' into the meat.
It absolutely does. The osmosis reaction draws water (liquid) out with sodium diffusion. That moisture will not be reabsorbed in to the meat until the center or middle of that meat becomes more sodium rich than the exterior, at which point the diffusion process reverses. Again, no offense, but do you technically understand the process of diffusion and osmosis in meat with sodium?Dry brining a steak should not 'remove' water/juices, it does not dry out the meat, just the reverse.
The salt removes water, and dries the meat.
Just like dry aged steaks cook much faster than fresh.
They are dried, the salting does the same kind of thing.
Wow great info thank yall ! Its like brisket fat side up or down wrap or dont wrap lol thanks i take what i learn from people and use what i learn and see what works bestNo offense taken by any means
I'm old school, debate is a chance to hear multiple sides and maybe learn from both.
Dry Brining and Dry Aging are completely different processes with very different results.
Yet your second post, quoted below, directly associate the two as having the same result.
At least that's how I read it.
Dry Brinings end result is locking in the meat's natural moisture/juices.
Granted, moisture was brought to the surface, I guess you could call it removed (temporarily).
But then it is re-absorbed and the meat is not dry in the interior, just the outside.
It may lose a very small amount due to evaporation before being re-absorbed.
Dry Aging does indeed dry the meat out.
It loses up to 30% of it's volume in water.
That moisture is not re-absorbed by the meat, it's gone and the meat is indeed dryer both inside and out.
It works its particular magic by concentrating the flavor.
9mm or .45acpWow great info thank yall ! Its like brisket fat side up or down wrap or dont wrap lol thanks i take what i learn from people and use what i learn and see what works best
Yup, what he said. Shorter Time when I have poor planning but dry brining makes a real good steak!I gotta disagree.
Dry brining a steak should not 'remove' water/juices, it does not dry out the meat, just the reverse.
Properly done Dry Brining results in cellular level osmosis or diffusion (depending on who is explaining the science behind it.) that initially brings juices/ moisture to the surface of the meat, and it is then re-absorbed and 'locked' into the meat.
Moisture is locked in and out after a proper dry brining.
This leaves the surface of the meat dry and allows for a better crust and juicier steak.
I dry brine one side at a time to allow the process to fully complete.
About 4 hours per side normally does it.
Steaks always get dry brined if i can manage it, it really does improve a steak.
I exclusively dry brine steaks, no wet brining.
I don't want any natural juices lost and replaced with mere salt water.
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Whereas I will wet or dry brine pork depending on the cut.
Lean gets wet, fatty gets dry.
Pork also always gets brined if I can make time.
Poultry isn't as big of a deal.
But it can definitely help.
You got two hands, right?9mm or .45acp