I just sealed a Santa Maria style dry rub on a 2lb tri tip.
Salt time seems to be a never ending hot topic with ever changing takes. I lean on Sanim Nostrat’s “Salt, Fat, Acid, Heat” that salted beef should marinate 3 days prior to cooking for optimal salt diffusion.
Based on that idea, when is the best time to freeze the meat assuming I defrost it the night before a cook, or if I just throw the meat in the bath for an extra 1.5 hours or so? Does the curing process continue during and after a defrost, or does the introduction of water molecules from a freeze completely throw off the idea of curing meat?
by Dudesaah707
4 Comments
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I usually wait til about 430 pm
Cook it. Then freeze it. Reheat in the SV. Thank me later.
Before you serve it.