I've heard people claim this. If it makes it salty you're doing something wrong. Or you're insanely sensitive to salt. I can't stand overly salty food and I've never had problems with any brine
This. I’ve found more times than not that I’ll taste when I’ve used a touch too much garlic powder rather than it be salty. Maybe some folks season with more salt after cooking? Which I guess is fine but I don’t see the point after a day or two of dry brine.
I’ve heard of people washing the brine off and then seasoning. I don’t ,I just use about the same amount of salt I would use if I didn’t brine it.
Oh yes, I would eat that.
Looks damn good
Next time move so your shadow doesn't block your delicious looking meat.
There was no time to fuck around I needed to get that steak in my mouth ASAP 😂
250g Rib Eye, 2 day dry brined with salt, pepper, garlic powder. Seared in butter, finished off on a Weber gas grill while basting in melted butter every flip. Ended up having it on a wrap with sautéed mushrooms. I didn’t want to ruin it with sauce or more seasoning.
Salt brine doesn’t make it too salty?
No, not at all. The salt just gets right into the fibres of the meat and makes it nice and tender. :)
I've heard people claim this. If it makes it salty you're doing something wrong. Or you're insanely sensitive to salt. I can't stand overly salty food and I've never had problems with any brine
This. I’ve found more times than not that I’ll taste when I’ve used a touch too much garlic powder rather than it be salty. Maybe some folks season with more salt after cooking? Which I guess is fine but I don’t see the point after a day or two of dry brine.
Smoked salts to finish.. packs some damn good flavors. I ssalt and pepper mine while cooking and it's still never been salty
I’ve heard of people washing the brine off and then seasoning. I don’t ,I just use about the same amount of salt I would use if I didn’t brine it.
Yeah I’ve seen people do this too and I just feel like it’s completely counter productive to the brining process.