The salt uses for dry aging the meat is known as ageing salt. Dry aging or salt dry-aging is the process of aging the meat in a salty environment with constant temperature and humidity level to enhance its flavor and tenderness. Aging meat with ageing salt involves the breakdown of natural enzymes in the muscles of the connective tissue of the meat to tender the meat. There occurs moisture loss during this process that concentrates the taste and imparts a unique flavor to the beef. Salt is used in this process to dry or cure the beef by preventing the growth of microorganisms.
Himalayan salt is one of the mineral-enriched salts in the world. It is mined from the foothills of the Himalayas in the region of Punjab, Pakistan. It has many benefits and effectiveness when it comes to salt dry-aging meat. Himalayan salt has been known for its therapeutic and healing properties since ancient times. It has been used in various beauty and health care products. The use of Himalayan salt block for dry aging the beef to create a unique flavor and tenderness is a recent phenomenon.
The idea behind the use of the Himalayan salt block for dry aging salt is simple. This process is more effective as compared to wet aging. During the Dry aging of meat, the moisture evaporates from the beef and its flavor increases. The Himalayan salt block used as a surface in this procedure will absorb some of that moisture.
Himalayan salt, when used as ageing salt, produces negative that counteract the effect of positive ions of meat, results in a unique, sweet, and flavorsome meat.
It is important to mention here that dry salt aging is not done solely by the Himalayan salt. A combination of ageing salt, controlled temperature, a certain level of humidity, and UV light, is necessary to get supreme dry-aged beef.
Beef which is matured in a salt chamber or by using ageing salt blocks to increase its flavor and tenderness is called salt aged beef.
A salt chamber is a room, made of pink Himalayan salt bricks. It is the room where meat is aged in an environment of the controlled temperature, airspeed, light, and humidity. Himalayan salt plays an important role in the whole procedure in two ways.
Firstly, the process of Ionization takes place that creates a perfect balance of ions in the chamber. The Himalayan salt also removes the moisture from the muscle of the meat and produces a distinct flavor.
Secondly, natural enzymes of the beef break down the connective tissue in the muscle, which tenderizes the beef.
In simple words, we can say that the pink crystals of the Himalayan salt and the meat react over time to create flavor and tenderness in the meat with zero spoilage.
Himalayan salt also known as ageing salt combines with a lower temperature and humidity in the salt room and inhibits the growth of unwanted bacteria in the meat. The salt also relaxes the muscles and tenders the meat. Moreover, the color of the meat changes and becomes darker.
Essentially, there is no trace of any unpleasant or stinky smell. Instead, the chamber smells clean and fresh, which means that the Himalayan salt creates a pleasant aroma all around.
Aging steaks with salt, then tossed them in a pan, topped with steak sauce, or served with a side of mashed potatoes is the best treat to entertain your friends and family. By now, we have discussed the process of aging beef (steaks or pieces) in the Himalayan salt chambers in detail. Now we will guide you to aging the steaks with salt at home.
Aging stakes with salt do not necessarily require Himalayan salt chambers. You can easily do it at your home and can enjoy the heavenly steaks in the comfort of your home.
Aging steaks with salt is very easy, and for this, you need
1) Beef steaks
2) Mini-fridge with big racks.
3) Fan in the fridge and set it on low.
4) AN UV-C light to remove bacteria from the fridge
First, remove all other food items from the fridge as the beef can absorb flavors from food. Place a Himalayan salt block in each tray and then place the steaks on the rack, switch the fan on low, and start the process.
It is suggested that aging beef with ageing salt blocks in the fridge for about 25 -60 days to enjoy the great taste of beef steaks.
You have aged the stakes at home with the above procedure or you have got some form butcher, we are giving you easy instruction for cooking dry-aged steak
1. Season your steaks with salt or freshly ground black pepper ten minutes before cooking.
2. Set-up your grill. If you are using a charcoal grill, heat the coals only on one side. Whereas on a gas grill, turn the heat on one side of the grill and leave the other side of the grill with a low flame.
3. Place steaks on the low-flame side of the grill. Turn them every 2-3 minutes. Then heat the steaks on the high heat section of the grill. Sear the steaks until they are cook properly.
4. Once your steaks turn brown crust on both sides, remove them from the grill and serve.
