According to the provided reference, the time you salt meat depends on the type of meat and how much time you have available.
Here's a breakdown based on the information given:
- Most cuts: Salt the day before cooking.
- Bigger cuts and birds: Salt at least 2 days in advance.
- If time is limited (less than 40 minutes available): Salt right before cooking.
- Minimum if not salting right before cooking: Let the meat sit for at least 40 minutes after salting.
Understanding Salting Timelines
Proper salting is a crucial step in preparing meat for cooking, enhancing both flavor and texture. The duration for which you salt the meat significantly impacts the final result. The reference offers specific guidelines based on the size and type of meat, as well as the time you have before cooking.
Recommended Salting Durations
Based on the reference:
- For most common cuts of meat, applying salt the day before cooking is recommended. This allows the salt sufficient time to penetrate the surface, begin drawing out moisture, and then re-absorb, flavoring the meat throughout.
- For larger items like big roasts or whole birds, a longer salting period is necessary for the salt to work its way deep into the meat. Salt these items at least 2 days in advance.
When Time is Short
The reference also addresses situations where you might not have the luxury of salting hours or days in advance:
- If you do not have time to let the meat sit for at least 40 minutes after salting, it is better to wait and salt the meat right before you begin cooking. Salting for a short period (less than 40 minutes but more than just before cooking) can draw moisture to the surface without giving it time to re-absorb, potentially leading to a drier result.
- Therefore, if you salt and don't cook immediately, the minimum recommended resting time after salting is at least 40 minutes.
Salt Quantity
The reference suggests a starting point for the amount of salt to use:
- Use 1.5 teaspoons of kosher salt per pound of meat. This provides a general guideline, though personal preference may vary.
Summary Table
| Type of Meat / Time Available | When to Salt | Minimum Rest After Salting (if not right before) | Salt Amount (Starting Point) |
|---|---|---|---|
| Most Cuts | The day before | At least 40 minutes | 1.5 tsp kosher salt per pound |
| Bigger Cuts & Birds | At least 2 days in advance | At least 40 minutes | 1.5 tsp kosher salt per pound |
| Short on Time (Less than 40 min) | Right before cooking | Not applicable | 1.5 tsp kosher salt per pound |
Following these guidelines from the reference will help ensure your meat is seasoned effectively, whether you have ample time for a long dry brine or need to season just before cooking.
