Salting Meat
Over the years, we have found that salting improves the texture and flavor of nearly every type of meat.
Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.
Preferred salt: Kosher
Benefits over brining: More convenient (no need to cram a large container of salt water in the fridge); won’t thwart goal of crispy skin on poultry or well-browned crust on steak, chops, or roasts since no moisture is added to their exteriors.
Cons: Takes longer than brining.
*measurements based on Diamond Crystal
