Originally Posted by Enrico
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