Quote:
Originally Posted by Fire Me Boy!
Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet sport.
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Depends on the meat, marbling, thickness.
Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones.
Not all of us have a countertop machine to age our steaks. I haven't heard much about yours