Question about a dry aged ribeye that came out too salty

I tried a 45 day dry age on a prime ribeye from a local farm, but the crust was so salty it was almost inedible. I think I overdid the salt rub at the start by about 20 percent. How do you all balance the salt for a longer age without ruining the meat?

3 comments

3 Comments

xena112d ago

Man, that's a classic dry aging trap. I used to load on the salt for the crust too, thinking it needed a heavy hand for the full time. Watched a butcher do a demo on a 60 day bone-in rib and he used way less than I ever did, just a super light, even coat. The salt's job is to pull moisture out to start the crust, not to season the final meat. For a 45 day age, you barely need any. Next time, try using half of what you think you need. The aging process concentrates everything, including saltiness.

caleb_ross1212d ago

Yeah, I learned that the hard way too. Ended up with beef jerky that cost a hundred bucks.

the_tara3d ago

That salt concentration sneaks up on you for sure. A digital scale helped me get consistent with tiny amounts. Now I just do a whisper of salt for the pellicle and season after trimming.