I bought some really nice $10 strips from Sam's last week. Marked choice looked prime. The 'in the know" butcher didn't know about it. Ever try a dry salt brine? 12 hours at less the 1" 24 hours over an inch longer if you dare.
Quote:
Originally Posted by Pablo
Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it.
Think it may have tasted better if I would have sought after their wisdom.
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