dry aging salt beef
15
Dec

What is salt Aged? Different Methods of Salt Dry aging

The salt that is used to store and develop a new taste in meat is called dry aging Salt. Pure Himalayan salt due to its purifying and flavor-enhancing abilities is the perfect element for the aging process to take place. Its unique preservative characteristics come from its unique ionic composition that penetrates the meat to extract moisture and restrict the age of microbes that spoil Meat.

As the level of dry-aging salt increases the growth potential and survivability of microorganisms like fungi and bacteria decreases. At a specific level, Microbial growth doesn’t occur.

What is salt Aged?

Aging is a time that given to the enzymes to breakdown the muscle and connective tissue

Which tenderizes the objective i.e. Meat or vegetables and also by losing moisture add a different flavor to them.

The most common dry-aging salt used to store Meat for a long time. Dry aging salt is applied to large pieces of meat in a controlled environment for a specific time before cutting them into desired pieces. It not only keeps the meat fresh and tender but also imparts a tempting flavor and aroma. Dry aging salt not just preserves but also adds a unique taste to the food.

When you dry age meat, two major things happen:

1- Dry aging salt pulls moisture out of the meat. The fatty portion of meat retains more water than lean one, using dry-aging salt cause the shrinking of lean muscle around the fat. Salt during the aging process gives produces bacteria which a robust flavor profile that is highly desirable.

2- Salt’s ionic characteristics work by exposing Meat to a carefully controlled and measured environment with specific temperature and humidity levels. Salt Dry age reboots the natural enzymes in the meat to break down the muscle tissues and provide extra tenderness.

Benefits of Dry Aging Salt:

1- Transformation of taste

2- Preserve food for a long time

3- Not specify just for Meat but also for different food Stuff Like vegetables in form of Pickle.

4- Gives a unique flavor to Meat

5- Add a different odor to Food

Different Methods of Salt Dry aging:

People preserve their food by dry-aging salt from ancient times. They used salt to save their foodstuff especially meat for a long period. They also store vegetables and fruits in form of a pickle with dry aging Salt.

salt dry aging

People use Dry aging salt in a different form to get their required benefits. Some commonly used methods are given below:

1- Dry Aging Salt – Powder

2- Dry Aging Salt Block

3- Dry aging Salt Brine

4- Dry Aging Salt Rooms.

5- Dry Aging Salt Bricks

A natural method to preserve Aging Beef

For Dry aging beef, the meat is hung in a room with a maintained temperature of 33-37 degrees Fahrenheit (1 -3 degrees Celsius), with a relative humidity of 85%. It is very important to retain temperature and humidity at a constant level because if it is high the meat will be spoiled,

And if it is too cold, the meat freezes and dry-aging will stop. Good ventilation is compulsory for enzymes to work properly.

Using Bulk Himalayan salt Dry Aging bricks

 

Bulk Himalayan salt Dry aging bricks are the translucent pink or orange block that is used in dry-aging meat or beef. These bricks are used to construct a salt dry-aging room. By using Bulk Himalayan Salt Dry Aging Bricks simply into the fridge is also effective.

Dry Aging Beef with Salt Blocks

The process of dry-aging by using Salt dry-aging bricks is quite simple and more effective. The moisture evaporated from the meat and blesses a distinctive taste to the meat.it releases negative ions that counteract the effect of positive ions of meat resulting in a sweet odor with flavorsome meat.

It is important to note that to get desire benefits by using Himalayan Salt dry-age block we also have to use dry-aging salt powder too.

Himalayan Salt Dry-Aging Room

It is a chamber that has blocks and bricks of Himalayan salt to go through the dry-aging process. The Himalayan salt dry-age room creates a perfect environment for the aging of meat or beef. By removing the humidity and positive ions from the surrounding air. Bacteria cannot grow in moisture and humidity-free surroundings.

This process intensifies the taste of beef by imparting saltiness to it. The beef becomes tender by the breakdown of enzymes that relaxes its muscle fibers. A combination of Dry Ageing Salt, organize temperature, assured humidity, and UV light, is necessary to get supreme dry-aged beef.

What kind of salt do you use for dry-aging beef?

 

The best salt that is more proficient for Dry Aging Purposes is Kosher Salt having qualities of dry aging. The wider grains of salt in food act in a gentler way than table salt. Using kosher salt enhances the versatility in the flavor of foods, tenderness in meat, and sweetens the fragrance.

Where we can buy Dry Aging Salt?

           We can buy Dry aging Salt from a trusted and reliable source. Friends Rock Salt is the best Exporter of Bulk Dry aging Salt, Wholesale Himalayan Salt Blocks, and Bricks for aging rooms and chambers.