My friend and I are conducting an experiment: buy a whole ribeye roast, cut part off to cook immediately, split the reamining, put one into Umai dry age bag, vacuum pack the other and freeze until the dry age completes. Then, we want to cut steaks off each, and prepare them identically for a true side by side test. Our dilemma is we follow Jeff's recipe and dry brine our steaks with kosher salt for at least 4 hours. In this experiment, should we also dry brine the dry aged steaks?
What do you think?
Jeff
What do you think?
Jeff