View Single Post
Old 06-06-2014, 12:37 PM   #6
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA

Originally Posted by Enrico View Post
I prefer 4/5 hours in advance to avoid any drying effect due to the salt and fridge.
That's always been my thought -- that the salt would draw too much moisture out of the meat if its on too long in advance. But I thought I read somewhere someone debunking that myth and suggesting that earlier salting allows the salt to permeate the meat much more and doesn't dry out the meat either.

But the internet is a big place, and you can find stuff out there to reinforce just about any viewpoint
Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen
Tricky is offline   Reply With Quote