Salt, It is a flavor enhancer. And as you already know it's what makes your steak taste
so good. Without salt it would just be very bland and for today's experiment we're going
to be making some seasoning salt. Unlike regular salt which is a flavor enhancer
seasoning salt is actually a flavor modifier, that's because we add flavor into the salt.
And whenever you're adding it to steaks it changes the profile of the steaks completely.
And the goal for this video is to find out if seasoning salt is actually good for dry brine.
If it works it will be awesome because we can insert flavors into the steaks without
even cooking it yet. This is the dry brine experiment using seasoning salt. So let's do it!
And to start off the very first salt I'm going to show you how to make is wine salt. Yes it is
exactly what it sounds like. The first and most important thing to do is to reduce the wine. We
want to make a syrup out of it, so don't be shy and add one entire bottle of your favorite wine. Bring
it to a boil then reduce it to a simmer until it reduces all the way up to a syrup. This takes a
little bit of time so be patient because by the time you're done you should have something like
this. I'm telling you this is as thick as it gets it is not like maple syrup consistency it's almost
like tar and it's super thick. That is exactly what you're looking for. I mean take a look at how thick
it is on a spoon and when I drizzle it in the bowl like this it almost does not flow. That is exactly
what you're looking for. Now to make your wine salt I highly recommend using this kind of salt right
here, it's what we call flaky salt also known as maldon salt. It has nice large crystals which I
love but if you do not have this one available you can also use coarse kosher salt. To make it it's
pretty straightforward just add a little bit of the syrup and mix everything well. Now I will tell
you one thing do it little by little, don't add too much cereal because that thing is powerful,
just a few drizzles will go a long way. Make sure to mix it well because once you're done mixing it
it should look just like this. That my friends is wine salt, and it is wonderful in any steak. But I'm
curious to find out how it's gonna taste as dry brine. Moving on to the next one we're gonna make
something that is called umami salt. As you might know umami is your fifth taste. We cannot taste
bitter, sour, sweet and salty and umami is your fifth taste. That is these little things here which
taste fantastic in any steak. It's basically made out of mushrooms and if you never had it I highly
recommend. And to make the seasoning salt is pretty simple, you want to do fifty percent of kosher salt
and fifty percent of umami powder. Now all there's left to do is to make sure you mix everything well and
your umami salt is done. That is how easy it is to make this seasoning salt. Now the great thing
about this one is that it does not only go well with beef but also with any other type of protein.
The next one we're going to be doing is one of my favorite salts there is and we're talking about
bacon salt, and it's super easy to make. Of course the first thing we got to do is cook up some bacon.
Make sure to cook it all the way through and get as crispy as possible without burning it, and
as always remember to save the bacon fat. Once everything has been drained you are left with
perfect bacon bits. Now all there's left to do is to throw it into your food processor and make sure
you blend everything on high. As you can see we are left with little bits of bacon. It is important to
remember this measurement one part bacon and two parts salt. This one friends is as good as it gets
and it's not only fantastic in steaks but also wonderful in pasta. The next salt we're gonna
be making is something that you will be able to tell right away just by smelling it, and we're
talking about smoked salt. This one is also super easy to make. There are several different ways for
you to smoke your salt you can either use a smoker if you have one already. Another option is to use a
smoke generator, that produces what's called a coat smoke. The only thing you gotta watch out for is
that you gotta have a container for it and a grill works just fine. Just let it smoke for at least 24
hours and take it all out. As you can see by the time I was done it completely changed color on me.
That is exactly how you make smoked salt and it's perfect to go along with anything that you want a
nice little hint of smoke. But now that we have all of our salts ready all there there's left to do is
to apply them into the steaks and for that I'm going to be using these four beautiful ribeyes.
They're all prime grade and you can tell by the marbling of these beautiful steaks.
That right there is exactly what you should always be looking for. A perfectly well marbled
steak just like this. But now there's left to do is to apply all of the seasoning salt.
I started with the bacon salt, followed by the wine salt, moved on to the smoked salt and
finished it off with the umami salt. And of course I made sure that every single edge of the steak
was completely covered with the seasoning salt, because now all there's left to do is to put it
on a cooling rack so that air can circulate all the way through and hopefully not only the salt
will penetrate nicely and deeply into the meat but also its flavor. The only thing left to do is for
me to put this in my refrigerator so the salt can do its magic, and for that I'll be waiting 24 hours.
The very next day I took them out of my refrigerator, put them on my cutting board
and this is what they look like. As you can see most of the salt is completely gone. That's
because it penetrated nicely and deeply into the meat and hopefully we brought all those
seasoning flavor along with it. But now the only thing left to do is to finish off the
seasoning of the steaks and for that I added a little bit of freshly ground black pepper
and garlic powder nothing else because I'm really hoping I'll be able to taste the differences
between the steaks. Talking about that it is time to grill them and for that I'm first going to be
putting a nice beautiful sear on them then I'll be cooking them in indirect heat until I reach
an internal temperature of 135 degrees fahrenheit internally with my wireless thermometers. But now
that we have everything ready I say it is enough talking and it is time to cook them. So let's do it!
All right so we got a little experiment here yeah. I want to know which steak
tastes different which one tastes better, if there's anything different between them.
You just let me know sounds like a plan? -Okay. -All right we got a lot of steaks to
try so let's do this. So we're gonna go with the first one right here. You ready?
Steak is always phenomenal I'll tell you that right now. -Well I think that there's
something going on here. The flavor is great. -Oh it's fantastic. -Like it's,
it's a good tasting steak. -But very, very mild flavor of a different hint that I can't put a
grasp around it. Okay do you enjoy it? -I do. -I enjoy it as well. Let's go for the second one Angel.
-You know what I will say the flavor is less in your face. -Really? -Than the last one. -You think so?
-I think so. -This one here I use something called bacon salt. Can you tell that there's some bacon
cured flavor? If you really pay attention to it you can taste a little bit different. -It's a
bit of an after taste that you get out of it. -Yea. -But nothing serious like in terms of flavor I think these
two are very similar, but that one has obviously like a different aftertaste than this one but
I think this one has a more powerful flavor. More stronger you said? -It's more in your face than that
one. -Which one would you like better? -Wow you're gonna you just want me to say it. -I know he does
not like to drink wine everybody. But you do like the wine better? -I would probably take the wine.
-I agree with you the wine tastes much, much more like it was supposed to be made with it, that's all we
have to say about that. -Yeah -Agree? -Okay let's jump to the next one everybody. Third one everybody cheers!
Oh Angel talk to me. What are you feeling about this one here? -This one here just so you know so
far definitely my favorite, but apparently not Angel. You're thinking a lot there what are you
thinking buddy. We're waiting for it! -This is the best one so far. -The wine you still like
the wine better. This one.. -That one the taste keeps going though so I bet you did some weird.
I'm sorry, I'm sorry. I bet you did some weird stuff to that one for me. -By the way everybody I'll tell you
right now the umami powder is definitely winning. -That's what it is? -Umami powder. -You just put the umami
with salt of course. -Oh this is a salt experiment. -It's a salt experiment Angel. -Okay can you try to guess
the last one? -Regular salt. -Ah maybe, maybe it's a control. Very last one everybody cheers -Cheers
Oh this one is very different. The difference is very, very
mild everybody so it takes a second for you to be able to tell that difference but what is it? -Smoked
-Yes you can tell that it was definitely smoked salt because the smoked salt has a very different
flavor -I'm getting good at this I feel good now. -But I'm not quite sure necessarily if I enjoy it
better this one. How about you? -Top two. Really? So for you, you go with the wine first and then the
smoke after. For me at least definitely the umami has a wonderful taste that I really enjoyed
and then I'm with you on the wine. -You really got me to say that the bacon one is number four. Dry
brining it with the finishing salt I don't think it's worth it. You? -That wine one is so good.
-He really like that one everybody. Anyway guys these are the results. I hope you guys
enjoyed this video. If you do enjoy it make sure give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in any
of the equipment I use everything is always in the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care everybody bye.