Dry brining longer than anticipated

To summarize a terrible fricking week: I started dry brining a fairly thin, USDA Choice strip on Wednesday around 5AM, got sounded by the almighty thumb of God that night, and now it's 77 hours later. This is the steak - never a fantastic one to begin with but one I'm sure I'd have enjoyed anyway. Would you still feel it's safe and/or worth cooking? I'm thinking I might be able to salvage it if I butter baste it real good, but I'm concerned from a food safety standpoint. I actually do have its partner in the fridge that was just chucked in a ziplock bag for later and can provide comparison on request.

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  1. 2 weeks ago
    Anonymous

    Only one way to find out if you'll get sick now

    • 2 weeks ago
      Anonymous

      Or break some teeth, that hard thing looks like it'll break some teeth.
      Get the Feral Kid to chop up that thing.

  2. 2 weeks ago
    Anonymous

    For steaks the basic recommendation is usually 3-5 days in the fridge. Salting it probably helped. If it smells okay then it should still be fine.

    • 2 weeks ago
      Anonymous

      It looks fine, does it smell bad or something?

      I'm just now really expanding my cooking past dishes that aren't just (delicious) slops of ground beef and carbs so I'm not sure how a cut brined this long ought to smell. Is there any characteristic stench, or is it just the general miasma of instinctively bad?

      • 2 weeks ago
        Anonymous

        if something is rancid you'll know, your nose is designed to strongly reject most off things.

        • 2 weeks ago
          Anonymous

          Honestly, if you're making a thread because you think it went bad you should probably just throw it away. You must have thought there was something weird about it to post this.

          It's instinctively bad. If something is that spoiled you won't question if you should eat it, you'll just know. It's like smelling it makes you feel like you'll vomit.

          Smells alright. And holy shit, what a difference in volume here. Saging my own thread because I have my answer and this shit serves no purpose besides maybe deciding to take some pictures while I cook. We'll see in an hour or two.

          • 2 weeks ago
            Anonymous

            you basically slightly dry aged the top one, if you're really paranoid you can cut off the outer layer but its probably fine

          • 2 weeks ago
            Anonymous

            Trim the fat off the side, throw that in a pan on low heat until a nice amount renders out, remove the spent pieces then turn it to high, let it get hot as frick and cook the steak in its own fat, you'll get a great flavorful crust with it all dried out like that. It's definitely past the true ideal lol but going extreme on that type of flavor because you otherwise fricked up will be a good way to salvage this

            • 2 weeks ago
              Anonymous

              how did you get on Culinaly?
              no actual cooks are allowed

      • 2 weeks ago
        Anonymous

        Honestly, if you're making a thread because you think it went bad you should probably just throw it away. You must have thought there was something weird about it to post this.

      • 2 weeks ago
        Anonymous

        It's instinctively bad. If something is that spoiled you won't question if you should eat it, you'll just know. It's like smelling it makes you feel like you'll vomit.

      • 2 weeks ago
        Anonymous

        cheese it will smell like cheese, and not good cheese.

      • 2 weeks ago
        Anonymous

        Is it slick to the touch?

  3. 2 weeks ago
    Anonymous

    It looks fine, does it smell bad or something?

  4. 2 weeks ago
    Anonymous

    if your fridge is set at a properly low temperature below 40F and you salted the thing, I wouldn't even think twice about cooking and eating it if left alone in there for less than one week. after that, I give it a sniff before cooking and keep and eye on that while it's cooking. you'll be fine op

  5. 2 weeks ago
    Anonymous

    I do short term dry aging all the time. Makes the crust better. If it starts to form the pellicle then just slice it off if you're worried.

  6. 2 weeks ago
    Anonymous

    It's fine but if you butter baste it it's kind of missing the point. Butter has water in it and won't sear.

  7. 2 weeks ago
    Anonymous

    Throw that shit out. There's no reason to risk getting the squirts over a $2 cut.

  8. 2 weeks ago
    Anonymous

    Well the 77 hour dry brine tastes about as good as it looks. The one hour one tasted great though.

    • 2 weeks ago
      Anonymous

      >Well the 77 hour dry brine tastes about as good as it looks.
      Was it dried out? Usually you don't put it on a rack when dry brining. You want the moisture to be reabsorbed with the salt, and this helps it stay juicier and more tender during cooking.

    • 2 weeks ago
      Anonymous

      One hour is in the moronic zone, you're just drawing out liquid
      4 hours minimum at 130F or overnight at 37F

  9. 2 weeks ago
    Anonymous

    your post makes no sense. what were you trying to ask? why were you even concerned? leaving a salted steak in the fridge for 77 hrs? who gives a frick. it's fine.

  10. 2 weeks ago
    Anonymous

    >dry brining
    Most pretentious way to say you added salt to something.

    • 2 weeks ago
      Anonymous

      It describes the technique of letting it sit until the salt has been drawn into the center of the meat, like with brining. Just saying you salted the meat doesn't describe exactly what you're doing.

      • 2 weeks ago
        Anonymous

        Black person he salted the meat with a lot of salt and put it on a rack what more do you fricking need wordwise?
        Without ever having tried this it looks like a meme. If you want jerky then get a good quality dehydrator.
        If this was actually good and shelf stable people would be selling it everywhere.

        • 2 weeks ago
          Anonymous

          I'd like her to some jerky on me

        • 2 weeks ago
          Anonymous

          I'd try that!

        • 2 weeks ago
          Anonymous

          >he salted the meat with a lot of salt and put it on a rack what more do you fricking need wordwise?
          dry brining is a lot less words

  11. 2 weeks ago
    Anonymous

    If you fish, it will make for great bait if you cut it up like worms. Otherwise, dog's breakfast after you wash off the salt.

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