Looking crusty at 48 hours. My first dry brine is this okay?
Looking crusty at 48 hours. My first dry brine is this okay?
by fenderpaint07
31 Comments
frozenwaterking
looks fine but you should expect a completely different texture. 24 hours Is usually my max.
zephyrtr
48 hours is a really long time. Fine to eat but it will have lost a lot of water and that will affect the texture. Especially for such a thin steak, I think 8 hours would’ve been plenty of time.
I do about 16 hours for a 1.5 inch thick steak.
Aule_Navatar
Of course it’s looking crusty, how long were you planning on dry bringing them? For steaks that thin I only dry brine for a couple hours at most. The only time I go 24+ hours is on big cuts like pork butt or brisket. If you’re going to go this long, you need to wrap in plastic wrap.
Apprehensive-Sail815
You’re dry brining, not dry aging. 8-10 hours is plenty.
Bofinqen
I prefer dry brining steaks that are twice as thick
cantstopwontstopGME
You’re going to get a visually appealing crust but a terrible rubbery, used bandaid texture
shxckles
Go for about 8 hours next time.
W1ldy0uth
I only do this for 8-10 hours. So I’ll salt it in the morning and cook it that night.
CommercialOccasion72
It’s fine but yeah maybe a bit too much time. It’ll be fine, maybe a bit salty. 24 is the sweet spot for me, but I’ve done 48 before. Granted that was on a 3 inch thick piece of meat
stainedgreenberet
That’s far too long. I’d bet 10$ that they will be dry and tough when cooked.
Open-Independence978
shoot my man, I’m no expert, but I only use 48-72 hour dry brines for big pieces of meat like a rib roast.
IMO 24 hours max for a thinner cut of meat like a personal steak
theminiwheats
You’re curing it now
m_adamec
Why so long?
simonlegosu
24 hours max
TurdSack1
I’ve done 48 hours before and personally I thought it kind of tasted like jerky a little bit. 24 is max like somebody else said, I prefer just a few hours before hand but it’s all personal preference.
wheretogo_whattodo
That’s too long especially for cuts that thin. Probably only needed a few hours. It’s going to taste a little weird.
J_bravo82
Respectfully, not gonna be a typical redditor in this sub (and all subs, honestly) and talk like shit or down to you— but, being very brutally honest, as has been said…could’ve used WAY less time, like way less, with a steak this thin. And also, as has been said, that was too thin to brine altogether.
You can achieve, with a cut that thin— great results by patting dry, rest to room temp (maybe a little over), then double-down on patting it down. Press your seasoning (for crust) into the meat well…(some may argue not necessary and could be fine just dusting, as per normal— but, I’d press to ensure you’re getting even contact during cook and have a consistent, continuous crust while also minimizing smoke during sear/cook). Then, again, with them that thin— use a high heat conductor (stainless or cast iron) and MAYBE 2 mins each side, pull from heat, rest 4-5ish mins. Just ensure solid contact throughout cook on both sides. I personally just press in about 6-8 places up the steak with tongs opened up when first laid (and I like to drop a tbsp butter RIGHT before the drop, that’s an old Martha Stewart move to minimize, again, smoke when cooking and searing indoors). Then, after that first minute and when pressed good (not like Hulk, don’t ruin them) but you can kind of “slosh” back and forth to reseat and make sure any surface untouched during first minute, will be during second minute. Then, repeat on side 2.
Between resting initially, patting, resting again for second pat down, seasoning, etc…you’d have gotten your desired result in about an hour, all-in, lol.
Hope they turned out okay! I’m sure they did!
coharra88
24 max for dry brine. In my experience
dorkinimkg
I LOVE doin that enjoy your steaks man
Rough-Commercial-420
Those are gonna be delicious i usually do 2 days because that’s what I like them to look like when I cook them.
AdoptionHelpASPCARal
On thicker steaks, 24 hours like max lol, that’s not a thick boy as everyone mentioned, so 8~12 hours would have been fine
YogurtclosetBroad872
24 hours is as much benefit you’ll get from dry brining. I’ve tried every timeframe over and over. I typically go 8 hours (1″-1.5″ steak) except with a thicker steak, 24 hours is good (2″+). If I don’t make them for some reason after 24 hours, then I’ll wrap them in plastic until the next day. The ones you have aren’t ruined but you might find the exterior slightly tough after cooking but will depend on fat content
jbuzolich
I don’t recommend dry brine more than 24 hours max. You can dry the steak or roast a few days without seasoning in the fridge to lower moisture and help with a crust but then dry brine only the last 24 hours.
NOT-GR8-BOB
48 hours is a bit overkill. The texture might be a bit tough even at medium rare. Getting this cooked correctly might be difficult.
The-Prolific-Acrylic
Is this straight on the fridge shelf? Nothing under it?
RowdyRoddyPipeSmoker
I don’t even like going more than like 3hrs with my dry brines…48hrs is kind of nuts. I don’t even agree with people who do 24hrs so 48hrs must turn this into salty deli meat texture. Honestly at this thickness you could get away with 1hr and it would be effective.
Spirit117
This steak is way to thin for a 48 hour dry brining. I would have done like 8 or 12 hours for this.
For steaks about 1.5-2.5 inches thick, like tomahawks, I’ll do 24.
Multi bone prime rib I’ll do 36.
48 turns the outside of whatever you brined into beef salami.
Mayflame15
The picture looks like a bedframe with meat colored blankets
Zealousideal-City-16
I never dry brine past 24 hours because it starts getting crusty.
InkyPoloma
48 hours will get you slightly dried texture, it will be okay but it’s not ideal In my opinion
Winter-Classroom455
Way too long IMO. Usually overnight is fine, even a few hours before cooking. Just be careful when searing. That dry of a surface and you might be prone to burning it way quicker than normal on the outside
31 Comments
looks fine but you should expect a completely different texture. 24 hours Is usually my max.
48 hours is a really long time. Fine to eat but it will have lost a lot of water and that will affect the texture. Especially for such a thin steak, I think 8 hours would’ve been plenty of time.
I do about 16 hours for a 1.5 inch thick steak.
Of course it’s looking crusty, how long were you planning on dry bringing them? For steaks that thin I only dry brine for a couple hours at most. The only time I go 24+ hours is on big cuts like pork butt or brisket. If you’re going to go this long, you need to wrap in plastic wrap.
You’re dry brining, not dry aging. 8-10 hours is plenty.
I prefer dry brining steaks that are twice as thick
You’re going to get a visually appealing crust but a terrible rubbery, used bandaid texture
Go for about 8 hours next time.
I only do this for 8-10 hours. So I’ll salt it in the morning and cook it that night.
It’s fine but yeah maybe a bit too much time. It’ll be fine, maybe a bit salty. 24 is the sweet spot for me, but I’ve done 48 before. Granted that was on a 3 inch thick piece of meat
That’s far too long. I’d bet 10$ that they will be dry and tough when cooked.
shoot my man, I’m no expert, but I only use 48-72 hour dry brines for big pieces of meat like a rib roast.
IMO 24 hours max for a thinner cut of meat like a personal steak
You’re curing it now
Why so long?
24 hours max
I’ve done 48 hours before and personally I thought it kind of tasted like jerky a little bit. 24 is max like somebody else said, I prefer just a few hours before hand but it’s all personal preference.
That’s too long especially for cuts that thin. Probably only needed a few hours. It’s going to taste a little weird.
Respectfully, not gonna be a typical redditor in this sub (and all subs, honestly) and talk like shit or down to you— but, being very brutally honest, as has been said…could’ve used WAY less time, like way less, with a steak this thin. And also, as has been said, that was too thin to brine altogether.
You can achieve, with a cut that thin— great results by patting dry, rest to room temp (maybe a little over), then double-down on patting it down. Press your seasoning (for crust) into the meat well…(some may argue not necessary and could be fine just dusting, as per normal— but, I’d press to ensure you’re getting even contact during cook and have a consistent, continuous crust while also minimizing smoke during sear/cook). Then, again, with them that thin— use a high heat conductor (stainless or cast iron) and MAYBE 2 mins each side, pull from heat, rest 4-5ish mins. Just ensure solid contact throughout cook on both sides. I personally just press in about 6-8 places up the steak with tongs opened up when first laid (and I like to drop a tbsp butter RIGHT before the drop, that’s an old Martha Stewart move to minimize, again, smoke when cooking and searing indoors). Then, after that first minute and when pressed good (not like Hulk, don’t ruin them) but you can kind of “slosh” back and forth to reseat and make sure any surface untouched during first minute, will be during second minute. Then, repeat on side 2.
Between resting initially, patting, resting again for second pat down, seasoning, etc…you’d have gotten your desired result in about an hour, all-in, lol.
Hope they turned out okay! I’m sure they did!
24 max for dry brine. In my experience
I LOVE doin that enjoy your steaks man
Those are gonna be delicious i usually do 2 days because that’s what I like them to look like when I cook them.
On thicker steaks, 24 hours like max lol, that’s not a thick boy as everyone mentioned, so 8~12 hours would have been fine
24 hours is as much benefit you’ll get from dry brining. I’ve tried every timeframe over and over. I typically go 8 hours (1″-1.5″ steak) except with a thicker steak, 24 hours is good (2″+). If I don’t make them for some reason after 24 hours, then I’ll wrap them in plastic until the next day. The ones you have aren’t ruined but you might find the exterior slightly tough after cooking but will depend on fat content
I don’t recommend dry brine more than 24 hours max. You can dry the steak or roast a few days without seasoning in the fridge to lower moisture and help with a crust but then dry brine only the last 24 hours.
48 hours is a bit overkill. The texture might be a bit tough even at medium rare. Getting this cooked correctly might be difficult.
Is this straight on the fridge shelf? Nothing under it?
I don’t even like going more than like 3hrs with my dry brines…48hrs is kind of nuts. I don’t even agree with people who do 24hrs so 48hrs must turn this into salty deli meat texture. Honestly at this thickness you could get away with 1hr and it would be effective.
This steak is way to thin for a 48 hour dry brining. I would have done like 8 or 12 hours for this.
For steaks about 1.5-2.5 inches thick, like tomahawks, I’ll do 24.
Multi bone prime rib I’ll do 36.
48 turns the outside of whatever you brined into beef salami.
The picture looks like a bedframe with meat colored blankets
I never dry brine past 24 hours because it starts getting crusty.
48 hours will get you slightly dried texture, it will be okay but it’s not ideal In my opinion
Way too long IMO. Usually overnight is fine, even a few hours before cooking. Just be careful when searing. That dry of a surface and you might be prone to burning it way quicker than normal on the outside