Pink Himalayan salt is one of the most powerful ingredients in the world. Rich minerals and sublime flavour combine to bring arguably the most impressive salt. The translucent crystals have many benefits, with their effectiveness in regards to dry ageing meat being one of them. Aside from its use in food, Himalayan pink salt has been known for its restorative and healing powers ever since ancient times.
What Is Himalayan Pink Salt?
Let’s begin by explaining what Himalayan pink salt actually is. This is a marine fossil salt that is harvested from the Himalayas’ foothills. It is one hundred per cent natural and unrefined. In fact, it is the highest grade of natural salt you can find. It is much purer than sea salt and includes all of the following minerals – iron, copper, potassium, magnesium and calcium.
In ancient times this ingredient was used to preserve meat and fish. It was actually the main income source for those residing in remote locations. Nowadays the best restaurants use this ingredient to take their dishes to the next level, thanks to the unique taste and spectacular texture of Himalayan pink salt. It plays a key role in the dry ageing of meat, which you will soon discover.
There are many benefits to be gained by dry ageing meat. The meat becomes much more tender and the flavours are enhanced substantially. You can instantly notice the difference as soon as you place a bit of meat in your mouth. The richer flavour and increased tenderness is achieved because the muscle tissue of the meat breaks down thanks to the natural enzymes working their magic during the aging process.
But, why Himalayan pink salt for dry aging beef specifically? This ensures the meat boasts a much deeper flavour – a depth of flavour that is not achievable via any other process. Himalayan pink salt bricks are used within the dry ageing room to essentially infuse a more intense flavour. This is not the only benefit. The salt bricks actually act as a natural anti-microbial because of their chemical components. This helps to kill bacteria in the dry ageing room.
Therefore, if you were to order pink salt dry aged meat at a steakhouse in Hong Kong, you can be sure of a spectacular dish. The taste is truly unforgettable. You will thoroughly enjoy the tenderness and rich flavour of the meat.
The Blue Butcher restaurant situated on Hollywood Road has a great reputation because this is the only restaurant equipped with a walk in pink Himalayan salt dry aging room in Hong Kong. Everything is dry aged on the spot for anything from 30 days to six weeks. There is also the custom-made grill from Texas and a special seasoning, yet it is the Himalayan pink salt bricks that really make all of the difference.
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