The positive response to our process of lightly salting some of our cuts with the purist of all salts, Himalayan, has been encouraging. We also know that not everybody gets the message the first time, so let’s review again why this works to improve the eating and nutritional experience.
Salt, if given time, will dissolve the tendons that can make meat tough. Tendons are pure protein and salt doesn’t change that, but instead improves it by making it more digestible and the meat more tender and moister.
How to maximize the experience: The osmosis starts at the butcher shop but will stop when the meat reaches its frozen state. To restart the salt’s magical effect on your meat, assume you want to cook a particular cut on Thursday. Take your meat out of the freezer on Wednesday morning and place it on your kitchen counter until the meat is thawing but still has plenty of chill to it. Place it back into the fridge, take it out the next day 45 minutes before cooking to bring it to room temperature. Cook and enjoy a moister, more tender cut of meat. Try this method with all of your cuts that have Himalayan Salt added.
However, if you want to avoid the extra day’s thaw, you will still have an improved product by just thawing and cooking immediately