Loading…
16
The 30 year guy at my counter said to salt my trim trays at night and my grind stayed pink
Last month a customer who ran a meat department in Amarillo for 30 years saw my trim trays sitting open in the walk-in and said to lay a light layer of salt in the bottom of each one before closing up. I figured it was an old habit and kind of brushed it off at first. Three weeks later my ground beef is holding color way better at the 3 day mark, and I have not had one gray edge on the top layer of a tray. He also said to swap the trays out every other night so the salt never sits too long, which I did from the start. Anyone else salting their trim trays, and does the pan material matter or is stainless fine?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.