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Dry brine steak question
Posted on 9/29/22 at 4:16 pm
Posted on 9/29/22 at 4:16 pm
Picked up a tomahawk at Sam's. Gonna dry brine tonight and cook tomorrow. I'm planning on salting all sides heavily with kosher salt and leaving in the fridge on a rack overnight. Do you salt again before cooking? Less because of the brine? Reverse searing btw. TIA. 
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