What meats exactly?. I do cold/wet fridge brines. And dry fridge brines. Different for a fresh burger grind or a steak. Pork i brine wet. In a bath.

Salts draw out moisture from meats and some fish and add a nice dense exterior 'crust'. Or a barrier tiny exterior seal that just gives a good dense surface area for later cooking. Some fridge varieties cannot handle a good dry brine. They absorb other foods...

Some good info on the 'serious eats' site....i agree it is hard to navigate information these days...anywhere. Soo many options and opinions.

Thanks to both of you. I am most interested in steaks. Ann, maybe I'm missing something. One tablespoon per 5 lbs of meat? Is that enough salt to cover the surface of that amount of meat? Sorry to be so dense!

I use about the same amount as Ann. And same methods. If i don't have at least a few hours, or 6, best overnight or 24, i don't salt at all. Just pepper.

If you read a few methods, it will be explained all over the place as to what/why each method is better...http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

I don't agree with a short salting for steak, but yes for fish. A two hour salting for cod, a heavy 1/4 cup of salt for a big 2lb fillet will draw out a big gulp of water and concentrate the flavor of the flesh. Rinse in cold water and pat dry. Back in fridge for an hour. Makes the best 'chips' and baked cod dishes. does not add too much of a salty taste. I just never salt any seasonings with this method.

This article explains it much better than i ever could, /http://happyeats.com/should-you-salt-meat-before-cooking-yes/

I'm pretty sure the Serious Eats is the article I found a couple years ago...could have been a different one but the same info. I have been using Kosher salt to salt my steaks ever since and it makes a HUGE difference. I can't imagine letting it sit for hours though because I heavily salt each side and allow to sit out for approx. one hour and that is enough to make the steak quite salty tasting. It makes the steak much more tender. I basically kill two birds with one stone, I allow the steak to sit out and come to room temp. as it is soaking in the salt. I then rinse the steak off, dry it, coat it with olive oil and ground pepper and either grill it or pan fry it in a cast iron skillet.

Kosher salt, be generous, at least 30 minutes before cooking for steaks.

I have a couple filets marinating this afternoon for dinner tonight. My "go to" is a past of olive oil, chopped, fresh rosemary and minced garlic smeared onto seasoned steak.

I've experimented and found that they need an hour for my one inch steaks. Less time didn't work.

I've been buying shell steaks cut at 2.5 inches thick, then at home cut into 3 to make a cube, or cubes. Two thick shells give us 3 steak meals. We like a nice crisp sear on all sides and near impossible to overcook, : ) ...we like a rare center...

Also work out well with the salting.

Interesting all the different methods. Just as i find when googling.

They must be called something else down here in the South. I haven't heard of a shell steak.