Brisket rubs.

[jackrabbit slim]

No it doesn't. It goes into the meat about 1/4 of an inch and that is it. It doesn't matter how long you marinate the meat.


Myth: Marinades penetrate deep into meat. Marinades are primarily a surface treatment, especially on thicker cuts. Only the salt penetrates deep. Period. End of story.

Meat is a protein sponge saturated with liquid. About 75% of meat is water. There's not much room for any more liquid in there. Think of a sponge. When you are wiping up a spill, as it gets fully loaded you just can't get any more liquid in there.

Marinades, unless they are heavy with salt, in which case they more properly are called brines, do not penetrate meats very far, rarely more than 1/8", even after many hours of soaking. Especially in the cold fridge where molecules are sluggish.

Salt penetrates because it reacts chemically and electrically with the water in the meat. But molecules like sugar and garlic are comparatively huge and they do not react electrically when dissolved. Salt is made of just two atoms, sodium and chloride, NaCl. Sucrose is C12H22O11, that's 45 atoms. Garlic's active ingredient is allicin, C6H10OS2, and it has 18 atoms, and garlic powder is even larger and more complex than that.

Meh, I've done it for years and a marinade works just fine for me.

 

[SU Nittany Tide]

No it doesn't. It goes into the meat about 1/4 of an inch and that is it. It doesn't matter how long you marinate the meat.


Myth: Marinades penetrate deep into meat. Marinades are primarily a surface treatment, especially on thicker cuts. Only the salt penetrates deep. Period. End of story.

Meat is a protein sponge saturated with liquid. About 75% of meat is water. There's not much room for any more liquid in there. Think of a sponge. When you are wiping up a spill, as it gets fully loaded you just can't get any more liquid in there.

Marinades, unless they are heavy with salt, in which case they more properly are called brines, do not penetrate meats very far, rarely more than 1/8", even after many hours of soaking. Especially in the cold fridge where molecules are sluggish.

Salt penetrates because it reacts chemically and electrically with the water in the meat. But molecules like sugar and garlic are comparatively huge and they do not react electrically when dissolved. Salt is made of just two atoms, sodium and chloride, NaCl. Sucrose is C12H22O11, that's 45 atoms. Garlic's active ingredient is allicin, C6H10OS2, and it has 18 atoms, and garlic powder is even larger and more complex than that.

I read an article from some master chef once and he said marinades don't really tenderize the meat unless it's yogurt or papaya. Literally those two very different ingredients are the only magical ones according to the guy. I thought that was hilarious.

 

[Pure Steel]

I do a dry rub of cumin, smoked paprika, garlic, onion & chili powder, cayenne, salt, black & white pepper.....I then coat in wet garlic and wrap tight and in fridge for 72 hours.....I put in a covered roaster with shallots, red wine and beef stock at 225 for 12-14 hours......Lots of work, but the flavors are fantastic and the broth is unreal.....

 

[Bayou Tiger]

in fridge for 72 hours

Aging it.....

 

[txTIGER1963]

Aging it.....

butchers be selling old beef still in cryovac as "wet aged" these days
suckers born every day

 

[SU Nittany Tide]

butchers be selling old beef still in cryovac as "wet aged" these days
suckers born every day

My brother in law has just started aging ribeye in special bags for 48 days. Is that something effective?

 

[Bayou Tiger]

butchers be selling old beef still in cryovac as "wet aged" these days
suckers born every day

All meat hangs, refrigerated, for 28 days BEFORE the meat inspector looks at it.

 

[txTIGER1963]

My brother in law has just started aging ribeye in special bags for 48 days. Is that something effective?

depends on method, lots use cheesecloth and salt blocks

All meat hangs, refrigerated, for 28 days BEFORE the meat inspector looks at it.

I have worked for most of the big slaughter houses I know how the system works
and no most meat is watched by usda during the whole process
are you speaking to grade inspections?

 

[Bayou Tiger]

My brother in law has just started aging ribeye in special bags for 48 days. Is that something effective?

Salt. That's the trick....refrigerating it simply prevents unwanted bacteria to form.

It's something amateurs should avoid doing because if you do it wrong it could kill you.

 

[Bayou Tiger]

depends on method, lots use cheesecloth and salt blocks


I have worked for most of the big slaughter houses I know how the system works
and no most meat is watched by usda during the whole process
are you speaking to grade inspections?

Yes. Meat inspectors do not grade the meat before it has hung for 14 days. The places that sell wet aged meat hang for 28 to 30 days.

 

[txTIGER1963]

Yes. Meat inspectors do not grade the meat before it has hung for 14 days. The places that sell wet aged meat hang for 28 to 30 days.

there is no ageing gained from the after slaughter hang, purely done to make the meat workable in processing it

wet aged imo is a total bs scam
the meat is just getting older while the bacteria and its waste toxins is climbing

 

[kelley2403]

Brisket day today.o