Quote:
Originally Posted by Inmem58
My smoked kosher salt
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You screwed it up. Mine never turn out not juicy.
Nah, seriously, what you're doing is plenty of time to carry out it's purpose. Everybody has a preference, so do what you like.
Those ribeyes I made earlier in the week were salted about 28 hours in advance and were some if the best steaks I've ever made. So tender and juicy.