not a great pic . no browning.
the steak did not end up as a ' dinner . so did not get its final touches.
one day in its original butcher paper , after the first photo to see what I was dealing with.
then RB40 on each side.
personally I choose to consider exogenous NaCL so I though 3 - 4 drops each side.
it was a bit more , just enough to ' fairly coat ' each side w not puddles.
as you know RB40 is fairly funky. then back into the same butcher paper , and into the refrig for another 24 hours.
unwrapped and vacuum bagged. most of the RB40 absorbed. damp , not wet. not patted dry.
still some funky aromas but moving more towards aged meat.
waterbath , 130 for 6 hours.
see above.
no fishy flavors at all. moving towards that aged beef flavor.
not fork tender . not a hint of mushy-ness. not overly salty.
Im sure this pice of meat would have improved a bit for tenderness at 8 h if not 10.
and re: saltiness it could have stood up to a more RB40 , and even maybe then 48 Hr in the refrig prior to SV
just a guess
remember this is choice and this cut is relatively tough.
my conclusions :
a little redboat40 does indeed add aged flavor , and all the fishy-ness is gone.
I can't say what the optimal amount would be , or how long one might refrigerate the meat w the RB40 prior to SV
but its the way Im going to do meat from now on.
sliced thin , and at room yep this will make a very find couple of RB sandwiches.
so a success.
if this cut goes on sale again , Ill to 8 - 10 and might do 48 in the refrig warped after the RN40.
your thoughts on the best way to add RB40 to a thick steak prior to SV ?
remember this was 1 3/4 thick and not Prime.
