When to salt your meat?

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        Recently, I have been involved in some rather lively discussion in another forum in regards to when you should salt your meat. 

     In the old-school vein of thought we were always told "don't salt until just before you cook...you'll dry it out" or some would recommend not salting at all until the meat came off the grill. 
Well, after my recent experiences, I have to tell you neither could be further from the truth.

     When I am about to put a porterhouse, or NY strip on the grill, I salt it heavily...very heavily a full hour before it goes on the grill.  I rinse it off, and carefully pat it very, very dry to facilitate browning...then toss it on. I won't attempt to get into the chemistry involved...osmosis, cell wall breakdown, reverse osmosis...who knows? LOL. I'll just post this article from Cook's Illustrated, which prompted me to try the method. Since I am a big advocate of brining, it only makes sense that I would love this method.

Try it....you'll like it!

Salting Meat

Published January 1, 2010. From Cook's Illustrated. 

Over the years, we have found that salting improves the texture and flavor of nearly every type of meat. 

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. The result? Juicy, evenly seasoned meat.

Kosher salt is preferable to table salt, since its coarse texture makes it easier to sprinkle evenly. The longer the meat is salted, the more tender it will be. In many cases, we leave the salted meat uncovered or loosely covered, as a slightly drier surface allows for more efficient browning. However, too much drying will lead to an irretrievably leathery crust; for salting times over 12 hours, a protective layer of plastic wrap is necessary.

Cut 
Time 
Amount 
Notes 

Steaks, 
Lamb Chops, Pork Chops 
1 hour 
3/4 teaspoon kosher salt per 8-ounce chop or steak 
Apply salt evenly over surface and let rest at room -temperature, uncovered, on wire rack set in rimmed baking sheet.

Bone-In Chicken Pieces; Boneless or Bone-In Turkey Breast 
At least 6 hours and up to 24
3/4 teaspoon kosher salt per pound
If poultry is skin-on, apply salt evenly between skin and meat, leaving skin attached, and let rest in refrigerator on wire rack set in rimmed baking sheet. (Wrap with plastic if salting for longer than 12 hours.)

Whole Chicken
At least 6 hours and up to 24
1 teaspoon kosher salt per pound 
Apply salt evenly inside cavity and under skin of breasts and legs and let rest in -refrigerator on wire rack set in rimmed baking sheet. (Wrap with plastic if salting for longer than 12 hours.)

Beef, Lamb, and Pork Roasts
At least 6 hours and up to 24
1 teaspoon kosher salt per pound
Apply salt evenly over surface, wrap tightly with plastic, and let rest in refrigerator.

Whole Turkey
24 to 48 hours
1 teaspoon kosher salt per pound
Apply salt evenly inside cavity and under skin of breasts and legs, wrap tightly with plastic, and let rest in refrigerator.

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public televis