Salting meat before cooking enhances flavour, improves texture and affects moisture retention. The timing of salting depends on the desired result:
1. Salting Well in Advance (Dry Brining) – 40 minutes to 24 hours before cooking
-
Best for: Steaks, roasts, poultry, and large cuts of meat.
-
Why: Salt draws out moisture, dissolves into it, and then reabsorbs, seasoning the meat deeply and improving tenderness.
-
Effect: More flavorful, evenly seasoned meat with a better crust when seared.
2. Just Before Cooking – Within 3 minutes
-
Best for: Quick-cooking meats like burgers, thin steaks, and seafood.
-
Why: Salt won’t have time to draw out moisture, so it stays on the surface, enhancing flavour without drying the meat.
-
Effect: A flavourful crust with minimal moisture loss.
3. Avoid Salting 10-40 Minutes Before Cooking
-
Why: Salt draws moisture out but doesn’t have enough time to reabsorb, leading to a wet surface that hinders browning.
For brining (submerging meat in a saltwater solution), use this method for poultry and lean meats to enhance juiciness and tenderness.
