Seasoning dry-aged meat

[Brad Olson]

Today I picked up some dry-aged pork chops and plan on seasoning them tonight for tomorrow's supper. I have very little experience with dry-aged meat, so I have a question.

Does dry-aged red meat require less, the same, or more salt for the same flavor effect? The theory with advance salting is that the salt draws out moisture, dissolves, and is then reabsorbed. But since dry-aged meat contains less moisture will less salt be dissolved and absorbed, with more remaining on the surface? Or is there enough moisture remaining in the meat to have the same effect?

 

[LMichaels]

Don't take this wrong, but I never season meats the night before. They get seasoned just before cooking. I honestly still cannot wrap my head around doing that to good meat. I've seen all the hoopla about it and even for a time bought into it. I personally just don't like it. Gives it an "off" texture and appearance.

 

[AndyK]

So how did your cook turn out?

I have never cooked dry aged meat before.
I would think that it would be partially dehydrated and require less salt.
Unless I’m marinading a cut of meat I add seasoning just before it gets cooked.

On another note,
I personally think cooking evolves.
I mean cooking instructions and recipes seem to change over time, especially if they are not all that old to begin with like the last 15 or so years of the backyard bbq craze
I no longer season meat overnight like I once was instructed to.
I also no longer cook at 225f for “that low and slow flavor”.
Heck I’m old enough to remember the Swansons’s TV Dinner craze that swept the country and how healthy we were told they were .