• Good4Nuthin@lemmy.world
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    2 months ago

    Overnight? That must have been salty af. I salt, rinse, dry mine, but only for roughly 10min per 1/2” of thickness, adjusted to taste.

    • weeeeum@lemmy.world
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      2 months ago

      I do a dry brine, making sure to measure out the salt to around 1% steaks weight so you DONT over salt it. It’s like packing it with salt, just a reasonable amount