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Old 03-25-2009, 01:24 AM   #1
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ISO advice using salt in long marinations

since salt leeches out the moisture from meat,is it not better to salt before cooking the meat?

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Old 03-25-2009, 09:29 AM   #2
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It depends on what you are doing. Can you be more specific with your question? If you are brining chicken, then salt is an essential component and will actually help put moisture into the meat. What exactly are you thinking about?

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Old 03-25-2009, 12:53 PM   #3
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Like Alix says, it all depends on what you are doing. There is a technique called dry brining where you salt the meat 24 hours ahead of time. Initially the salt does draw the moisture out, but then given enough time the moisture reabsorbs after mixing with the salt and it ends up seasoning your meat from the inside out.
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