Drying salt beef, according to the provided reference, is a straightforward process involving simple salting and refrigeration. The method described is concise and requires minimal equipment.
The Simple Drying Process
The entire procedure for drying salt beef, as outlined in the reference, is surprisingly simple:
- Generously season with kosher salt on both sides.
- Lay it on a rack above a foil-lined tray, uncovered.
- Put into your fridge.
That's all there is to it. This method leverages the properties of salt and the controlled environment of a refrigerator to dry the beef.
Step-by-Step Guide
Here are the steps broken down for clarity:
- Preparation: Obtain the beef you wish to dry. Ensure it is ready for salting.
- Salting: Generously season the beef with kosher salt on both sides. Ensure even coverage.
- Setup: Get a rack and a foil-lined tray. Place the rack above the tray. This setup allows air circulation around the beef and catches any drippings.
- Placement: Lay the generously salted beef on the rack above the foil-lined tray.
- Refrigeration: Place the uncovered setup (beef on the rack, over the tray) into your fridge.
The reference emphasizes the simplicity, stating, "That's it. That's the whole, entire procedure." This suggests the refrigeration process naturally dries the beef over time.
Why This Method Works
While the reference doesn't explicitly explain the science, salting draws moisture out of meat through osmosis. Placing it on a rack in the fridge allows air to circulate around the meat, aiding evaporation, while the cold environment helps preserve the meat during the drying process. Keeping it uncovered is crucial for allowing moisture to escape.
By following these steps strictly based on the reference, you can achieve dried salt beef using this specific method.
