Re:Hot tubbing steaks (definition thereof)

[Ron Pratt]

This Saturday night I’m going to try yet another tweak to further enjoy my dry aged steaks. Based on data from the magazine Cook’s Illustrated I intend to lightly coat my meat with salt for 3 hours and bagging them prior to the additional hour in the “hot tub”. According to CI…,“The salt draws juices to the surface of the meat. The juices became a concentrated brine that is reabsorbed into the meat, bringing out beefy flavors and masking livery ones.”

Furthermore I intend to use Morton canning salt as it is finer and should dissolve far easier since the dry aged meat already has had about 20% reduction in moisture so my thinking is the canning salt will have a better chance of working. I will report my finding on Sunday.