Redmond Real Salt – Item of the Day — 5 Comments

  1. Good morning Jack
    What do you recommend as a hang time for beef ? I had one of my grass feed calfs butchered and he was tuff. I rotate my pastures so the hang time seams like it might be the problem. Thanks Don

    • At least and I mean at least 10 days, 14 is what I have done when I buy a half beef. And you want that done as a whole or half hang.

  2. Do you rinse them off before cooking like your old “salted steak” (1 hour per inch of steak and use a larger salt)?