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frozengarlic ahoy/hoy :marseypop2::!marseypop2:  1yr ago (text post) 100 thread views #131712

Question, 3.5 day dry brined ribeye

>Got ribeye Sunday.

>Cover in salt.

>Put in fridge No container

>The Plan was eat Monday

>Didn't

>The Plan was eat Tuesday

>Didn't

>The Plan was eat Wednesday

>Didn't

>It is now Thursday

>No interrupt

>Can finally have ribeye

>It has turned dark red/purple

Safe?

12
New Old Top Bottom Controversial Random
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Its not brining if you don’t add water right? Also if the outside is discolored AND smells off, trim it

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Dude no, if something as thin as a steak has gone rancid its bad. The toxic byproducts of the bacteria easily go deeper than surface level and won't be destroyed by heat like the bacteria themselves.

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Look up dry aging. I was assuming they’re not r-slurred enough to do this with a 1/2” walmart steak, but ya I do agree thin cuts of meat are done for if they feel/smell off.

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Buying cheap shit and dry aging it is the way to go. If it's not cheap shit it should already have been aged. But I live in the midwest so even walmart beef is pretty decent. My dad lived in Florida for a bit and the beef was 1/4 the quality and like twice the price.

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