The power of tenderizing meat through a salt rub (full recipe below) is a culinary technique that has stood the test of time, rooted in both science and tradition. This method harnesses the innate properties of salt to transform tough cuts of meat into succulent, mouthwatering delicacies.
When a salt rub is applied to the surface of meat, the salt begins to draw out moisture from the meat’s cells through osmosis. As the moisture is drawn out, the salt dissolves and creates a brine that is then reabsorbed into the meat. This process not only seasons the meat but also begins to break down its muscle fibers, effectively tenderizing it.
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The process is further enhanced by the fact that the salt interacts with the meat’s proteins, causing them to unwind and relax, resulting in a more tender texture. Over time, the salt also helps to denature the proteins, allowing them to retain more moisture during cooking, resulting in juicier and more flavorful meat.
Salt Rub Tenderization Technique
Ingredients
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