Best meat ever...

15 years ago

About a month ago I asked here how to deal with tough meat. I did not get many suggestions. Even the most expensive cut ( and it really is not expensive at all) that is available to me where I live now, was so tough when I cooked the way I was used to cook in the States. Luckily for us, my DH came across a website that suggested salting the meat before cooking. We really did not believe that it will work but we were on our wits end and had nothing to loose by trying.

So now that I have tried both beef and pork, I can report back that it works and we have had the best meat we have ever had, hands down.

How it works, you use course salt and liberally salt both sides of the pork chops or stake that you are going to grill/fry. For 1" thick stake, let the salt work 1 hour, for 1/2" pork chop I used 30 mins. After the time has passed, rinse off the salt, pat the meat dry with paper towel. While rinsing and drying the meat, heat the pan with oil. Cook to the done'ness you like.

You will have the tenderest, moistest, flavorful meat you have ever had, at least that has been our experience.

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Comments (10)

mustangs81
15 years ago
Punamytsike, what did I miss--you moved from SRQ???

Oh, thanks for the tip.
User
15 years ago
That doesn't surprise me. I've been presalting and posting about it here for years.

Try salting a roast of pork or beef, a chicken or turkey for 24 to 48 hours. Makes the world of difference.

Ann
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Teresa_MN
15 years ago
punamytsike - where are you living? Just wondering as you mention the meat is so tough. I remember when I worked for the Hilton that they salted the slabs of prime rib for 24 hours before baking. They made a salt crust of Morton's Kosher Salt. Yum!
I've never tried it myself, but I am able to buy wonderfully tender cuts of beef and pork here in Minnesota.

Thanks for posting about your experience!

Teresa
User
15 years ago
Punamytsike, I should have mentioned, that this method isn't just for tough cuts of meat, but for the best cuts as well. I use it on all cuts from the best Prime ribs to rack of lamb, rack of pork, baby back ribs, etc.. They all benefit from Judy Roger's presalting method. Rule of thumb is one tablespoon of salt for every five pounds of weight.

Ann
punamytsike
Original Author
15 years ago
We are in Central America now :)
My next project was going to be ribs. Thanks Ann for heads up. I will google Judy Roger and see if I learn something new and more how to use this wonderful technique.
carmen_grower_2007
15 years ago
Isn't the result the same as brining?
User
15 years ago
I've done both and presalting is much better than brining.

Punamytsike, here is a good article on Judy Rogers and her presalting method.

Judy Rogers

Ann
punamytsike
Original Author
15 years ago
Thanks Ann.

For the ribs, how long do you salt and how do you cook them after? Do you do beef or pork ribs?

I make a really good roasted chicken, but next time I will try Judy Rogers' method and see how it comes out.

and yes there is no comparison between brining and salting - salting result is way our of this world, way superior LOL
You can tell I am in love with this method LOL
User
15 years ago
I try to salt everything at least 24 hours in advance. And I like to uncover and let the meat air dry in the fridge if not the night before than in the morning. This makes for the perfect skin on turkeys and chickens.

I prefer baby back ribs cooked on the grill. They only take about an hour give or take depending on the size. I'm not a fan of sweet bbq sauces, so I usually make Greek style ribs.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
==========

1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
Dried oregano
Juice of 1 to 2 lemons
Lemon zest (Optional)
Salt and pepper
. Mince garlic and press with back of knife to turn into a paste. (or use
a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if
using. Squeeze juice of whole lemons over ribs a few hours before
cooking.

Note: These can be marinated earlier in the day or overnight, but do
not add the lemon juice until a few hours before grilling or the lemon
will change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.
punamytsike
Original Author
15 years ago
Thank you Ann, I am sure to try your recipe out next time I find Baby Back Ribs here :)

Best meat ever...

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