The distribution of salt internally in meat occurs mainly through a process called osmosis. Osmosis is the movement of water through a semipermeable membrane from an area of low solute concentration (in this case, salt) to an area of high concentration. In meat, muscles are composed mainly of water and proteins.
When you add salt to meat, the salt dissolved in the water in the meat creates a saline solution. Osmosis occurs as the salt on the surface of the meat penetrates the muscle fibers, attracting the water present in the meat with it. This helps to tenderize the meat and distribute the salt evenly inside.
This osmosis process also influences water retention during cooking. By salting the meat in advance, you are preconditioning the muscle fibers to retain more water, which can result in juicier meat when cooked.
The length of time to season the meat before grilling can vary depending on the type of meat and the desired result. Here are some general guidelines:
- Thinner and more delicate meats (such as thin steaks or filet mignon, for example):
- Season at least 15 to 30 minutes before cooking. More delicate meats absorb seasonings more quickly.
- Thicker and more robust meats (such as ribs, picanha):
- You can season at least 1 to 24 hours before cooking. Leave the meat in the refrigerator so the flavors have time to penetrate the fibers.
- Larger pieces and whole cuts (such as lamb shank, pork shoulder):
- You can season for at least 24 hours.
Remember that salt is one of the main ingredients in seasoning and can begin to draw moisture out of the meat if left for too long, resulting in a less juicy texture. If you are using acidic marinades (with lemon, vinegar, etc.), it is good to be careful not to leave them for too long, as this can also affect the texture of the meat.
Also, if you are using liquid marinades, be sure to dry the meat thoroughly before placing it on the grill. Excessive moisture can make it difficult for the crust to form on the surface of the meat during cooking.
Each person may have different preferences, so it's interesting to experiment and adjust the time according to your personal taste.
Have you ever thought about seasoning meat for a barbecue using a dry hub?
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