Himalayan salt is often used in the dry aging process of meat due to its unique properties. Here are some reasons why it is preferred for dry aging:
Flavor: Himalayan salt contains natural minerals that can enhance the flavor of the meat during the aging process. It imparts a subtle, complex flavor that complements the meat well.
Moisture control: Himalayan salt has hygroscopic properties, meaning it can help absorb excess moisture from the meat during aging. This helps in creating a dry environment that is conducive to the development of flavor and tenderness.
Antimicrobial properties: The mineral composition of Himalayan salt includes trace elements that have antimicrobial properties. This can help inhibit the growth of harmful bacteria on the surface of the meat, reducing the risk of spoilage.
Preservation: Himalayan salt can also contribute to the preservation of the meat by drawing out moisture and creating a protective barrier against external contaminants.
Overall, Himalayan salt is valued in the dry aging process for its ability to enhance flavor, control moisture, inhibit bacteria, and aid in preserving the meat, resulting in a more tender and flavorful end product.
