@boomer00000 rice will not work in the same way. It might work to dry the meat out, but there is much more going on that just reducing moisture during the dry aging process!
@tyrantenvoy no, you don't throw the salt away. you keep it an reuse it. we have more than 200 lbs. of beef that has been aged with our salt and it shows no appreciable loss.
@tyrantenvoy no bad smell "sticks" to it because salt is anti-bacterial. that's one of the reasons for using it in this process. this particular sea salt is chosen because of its inherently low moisture content as well as mass to surface area ratio of the grain size we have chosen. additionally, this particular sea salt "blooms" when it absorbs moisture...some don't
@TheLoyalOfficer dry aging beef produces a much more tender steak. using salt as part of the dry aging process makes it much safer to accomplish this at home.
@emayhazing1 - ALL salt comes from the sea and is referred to as 'sea salt'. The question is, 'How old is the sea it comes from?" Most sea salts today are harvested using solar evaporative methods, taking water from the seas and oceans in various areas around the world. Some salts are mined from large deposits of salt found in the ground. These salt deposits are found there because millions of years ago. Still sea salt, but it must now be mined.
@TheNospiece - Fridge temp is discussed at 0:45 and again at 1:53. Total quantity of salt sold in our DIY kits is 2 lbs. It is himalayan sea salt milled to a very specific size so that the surface area to mass ratio is sufficient to cause blooming of the salt to the proper degree. Volume of the fridge isn't the question. It's the salt weight to beef weight ratio that makes the difference and then requires factoring aging time accordingly to get your desired result.
How much salt was used per pyrex? Also what temp was the fridge set to? Also does volume of the fridge effect the amount of salt you have to use? And....lol...Is that Himalayan sea salt? Or some other variety?
what is the temperature in the refrigerator ?
NICEPUP1122 3 days ago
@NICEPUP1122 See the answer to this question in our response at the bottom of this thread in reply to TheNospiece.
golbsalt 2 days ago
Is this salt same as the salt use for snow ?
NICEPUP1122 3 days ago
@NICEPUP1122 See the answer to this question in our response at the bottom of this thread in reply to TheNospiece.
golbsalt 2 days ago
Would rice work too?
boomer00000 2 weeks ago
@boomer00000 rice will not work in the same way. It might work to dry the meat out, but there is much more going on that just reducing moisture during the dry aging process!
golbsalt 2 weeks ago in playlist Uploaded videos
@golbsalt well how does the salt work besides reducing moisture?
boomer00000 2 weeks ago
You're not Wilson from 'Home Improvement' are you?
georgezelenka 3 weeks ago 2
do u throw away the salt afterwards? or is it ok to reuse it since most bacteria cant survive in salt?
tyrantenvoy 4 weeks ago
@tyrantenvoy no, you don't throw the salt away. you keep it an reuse it. we have more than 200 lbs. of beef that has been aged with our salt and it shows no appreciable loss.
golbsalt 4 weeks ago
@golbsalt wow i would have assumed that at least a bad smell would stick to it. thanks for the response.
btw u said the sea salt u used is specific for dry aging. why is this sea salt better for dry aging then most other sea salts?
tyrantenvoy 3 weeks ago
@tyrantenvoy no bad smell "sticks" to it because salt is anti-bacterial. that's one of the reasons for using it in this process. this particular sea salt is chosen because of its inherently low moisture content as well as mass to surface area ratio of the grain size we have chosen. additionally, this particular sea salt "blooms" when it absorbs moisture...some don't
golbsalt 3 weeks ago
Excuse my ignorance, but what is the advantage to this entire process?
TheLoyalOfficer 4 weeks ago
@TheLoyalOfficer which process are you asking about? The process of dry aging beef or the process that utilizes sea salt?
golbsalt 4 weeks ago
@golbsalt Both, I guess...
TheLoyalOfficer 4 weeks ago
@TheLoyalOfficer dry aging beef produces a much more tender steak. using salt as part of the dry aging process makes it much safer to accomplish this at home.
golbsalt 4 weeks ago
@golbsalt What kind of effect does it have on the flavor?
TheLoyalOfficer 3 weeks ago
i think about 125 would be the right temp to cook this it looks good enough to eat already :)
bobwatters 1 month ago
wait..... your not cooking it!!!!!
flameout12345 1 month ago
@flameout12345 We will discuss how to cook dry aged beef in an upcoming blog post. blog.golbsalt.com
golbsalt 1 month ago in playlist Uploaded videos
@emayhazing1 - ALL salt comes from the sea and is referred to as 'sea salt'. The question is, 'How old is the sea it comes from?" Most sea salts today are harvested using solar evaporative methods, taking water from the seas and oceans in various areas around the world. Some salts are mined from large deposits of salt found in the ground. These salt deposits are found there because millions of years ago. Still sea salt, but it must now be mined.
golbsalt 1 month ago
arn't the Himalayas mountains like Everest not a sea?
emayhazing1 1 month ago
Yeah I obviously didn't hear the temp at :45. Thanks for the response.
TheNospiece 1 month ago
@TheNospiece - Fridge temp is discussed at 0:45 and again at 1:53. Total quantity of salt sold in our DIY kits is 2 lbs. It is himalayan sea salt milled to a very specific size so that the surface area to mass ratio is sufficient to cause blooming of the salt to the proper degree. Volume of the fridge isn't the question. It's the salt weight to beef weight ratio that makes the difference and then requires factoring aging time accordingly to get your desired result.
golbsalt 1 month ago in playlist Uploaded videos
How much salt was used per pyrex? Also what temp was the fridge set to? Also does volume of the fridge effect the amount of salt you have to use? And....lol...Is that Himalayan sea salt? Or some other variety?
TheNospiece 1 month ago