Salting a roast of beef the day before. Where do you stand?

[Rocklobster]

Well? When do you salt, or season, your roast beef? Many different techniques out there who swear that their way is best. I have always salted just before it goes in the oven. This week, I think I will do up a sirloin tip and dry age it for 3 or 4 days, then salt it and wrap it in plastic for another day. Then slow roast at about 250. We'll see...

 

[pacanis]

I season it before it goes in the oven. Even when dry brining a steak I don't do it overnight.

 

[taxlady]

Rock, how do you dry age sirloin at home?

 

[Rocklobster]

Rock, how do you dry age sirloin at home?

It's only for a short period. 4 or 5 days. I wrap the piece of meat in cheesecloth and change it every day. I let it sit on a plate in the fridge. I have soaked the used piece in a bit of salt water for an hour or so in a little container. Then wring it out and let it dry. But it is cheap enough to use new stuff every day. I have done this before for up to 5 days. The meat becomes smaller and darker. Then I trim some dark leathery pieces off before cooking. Over time in the fridge, the meat shrinks as it loses moisture but the end result is a more concentrated beef flavor. Not sure about tenderizing benefits. But, interesting and fun to try, none the less.

 

[taxlady]

It's only for a short period. 4 or 5 days. I wrap the piece of meat in cheesecloth and change it every day. I let it sit on a plate in the fridge. I have soaked the used piece in a bit of salt water for an hour or so in a little container. Then wring it out and let it dry. But it is cheap enough to use new stuff every day. I have done this before for up to 5 days. The meat becomes smaller and darker. Then I trim some dark leathery pieces off before cooking. Over time in the fridge, the meat shrinks as it loses moisture but the end result is a more concentrated beef flavor. Not sure about tenderizing benefits. But, interesting and fun to try, none the less.

I'll have to give that a try sometime. Cheesecloth sounds like a good idea. I was wondering about leaving uncovered meat in the fridge.

 

[CraigC]

Won't that "dry" out the meat some what (salt curing) or is it a minimal amount? Or is the purpose to concentrate the beef flavor?

 

[Rocklobster]

Won't that "dry" out the meat some what (salt curing) or is it a minimal amount? Or is the purpose to concentrate the beef flavor?

Some do argue that it will dry out the meat some what. But, I have been reading that salting with sea salt a day ahead makes a tastier finished product and the drying out isn't an issue. I never tried that, seeing as I was always in the "never salt beef too early" camp. But, think I'll give it a go this week. I have started a roast in the fridge today and plan to salt it Saturday and eat it Sunday. I am using a 7 dollar Sirloin Tip roast I bought on sale so worst case scenario is it gets use up for other stuff like soup or shaved for sandwiches.

 

[jennyema]

I wouldn't waste pricey sea salt on it, though

 

[Artem]

Salt on its own definitely dries the meat. I think dry aging and salting at the same time will give a...very dry result =/

At the same time, you might try brining the whole thing and use osmosis to pump moisture inside your sirloin, but what's the point of dry-aging then?

Anyway, I'd give it a shot! You will then know it all once and for all

Good luck!

 

[Rocklobster]

Salt on its own definitely dries the meat. I think dry aging and salting at the same time will give a...very dry result =/

At the same time, you might try brining the whole thing and use osmosis to pump moisture inside your sirloin, but what's the point of dry-aging then?

Anyway, I'd give it a shot! You will then know it all once and for all

Good luck!

Yeah. I feel the same way. The salt is only applied 24 hours before. And I have read more than a few times that people like it done this way, so I figured I would try for fun. There will still be lots of mashed potatos, gravy, vegetables and salad if it turns out inedible. lol