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.
