Does cooked meat absorb salt?

[ecully]

When SVQing proteins, I typically dry brine with kosher salt only, put it on a wire rack, and let it soak up the salt overnight. The next day I'll bag it up and either sous vide or stick the bag in the freezer for another day. Before searing, I apply my rubs with salt and then do the Maillard thing. I know the non-salt flavorings from rubs will not be absorbed, but what about the salt? Is there an advantage in allowing the sous vide'd meat some time with the salt or does the process of cooking prevent absorption?

Thanks!

[Jerod Broussard]

Apparently it will......but it is much much slower and way less efficient.

Better to just have it as option at serving for those like me that want a bit more. What time??

[ecully]

Thanks. And just to be clear, I don't want to replace the pre-SV salting. I prefer a little extra salt when searing, so the question was -- does it matter if I add a bit of salt (generally what's already included in commercial rubs) an hour before searing or right before. I've been doing it when I take it out of the bag, so maybe 20 minutes before searing. It's been working fine and sounds like it wouldn't make a difference anyway. Appreciate the help.

[Jerod Broussard]

I would think any time after removing from the bag would suffice.

[Huskee]

That's a gorgeous steak shot there.

[ecully]

Hope you are staying warm amigo. I have a brother in Northern Wisconsin where it was -33 degrees last night/this morning. We don't get that kind of temp in California...

[RonB]

Great lookin' steak. If ya like steak the way you are preparing them now, why change it. And if you decide you don't want the additional salt, you will have to change rubs

I keep hearing the old adage "IF it ain't broke, don't fix it." in my mind.