Hi all,
I made some blues today and if I follow the recipe they have to sit in a brine for 90 mins. I was wondering if anyone has used a salt rub rather than a brine? If so, any particular type of salt I should use and how much? Would be keen to try something different.
Yes, the difference is based on the tradition and the effect you want to achieve. With blues, you can control surface flora and blue growth by creating a salt gradient. You use normal flake salt for this, run of the mill medium dissolution rate. You need to salt to a final salt content appropriate for the style, which is usually 2-3%. The gradient should be 6-7% on the surface to discourage flora growth.
I sometimes get a browning on the cut surface of my blues. I assume this is contamination ( ???? niger ) that maybe came from the brine bath and maybe surface salting would overcome this?