So I re-watched the salt seminar, but I am still confused about something. That is, when applying salt (well) ahead of time, does the meat actually pull it up (against gravity)? I have been salting both sides of the meat, but lately I have been wondering if I would be better off just salting the top.
On a similar note, this seems like it might be a good idea for brisket Even after over 24 hours, salt does not seem to absorb into the fat cap. So, with a brisket, would one be better off just salting the non-fat-cap side and letting it sit longer?
On a similar note, this seems like it might be a good idea for brisket Even after over 24 hours, salt does not seem to absorb into the fat cap. So, with a brisket, would one be better off just salting the non-fat-cap side and letting it sit longer?
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