Seems like there’s two schools of thoughts. Half the articles say 24 to 48 hours. Other articles say do not do that because it dries out the meat and only salt one hour before cooking.
On large roasts I prefer at least 12 hours with a heavy salt, then brush off excess before cooking. Under an hour and most of it will come off during roasting and can result in some salty pan drippings
For rib roasts and large tenderloins I salt 2-3 days in advance. On a rack set in a tray in the refrigerator.
Did a large tenderloin a few weeks Wednesday to Saturday and it was delicious. Salted a rib roast today for Sunday.
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Definitely at least overnight, prefer 36+ hours. Salt it and put it on a rack. It does dry the surface of the meat out, but that’s what you want. Assuming you want to brown your meat rather than steam it.
It doesn’t dry out the interior of your meat IME.
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I usually do about 48 hours. You want the outside to dry out so you can get an amazing crust.
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If anything it does the opposite - it helps meat retain moisture during cooking.
If your meat is dried out you overcooked it.
I heavily salt with kosher salt right before cooking. First 10 minutes at 550. Then drop to 300 to finish to an internal temp of 118-120. My reasoning is purely anecdotal, but I have found that putting the roast on a baking rack an hour or two before cooking not only brings it to room temp but gets dryness needed for a great crust. The meat will absorb the needed salt during cooking and any excess salt will be knocked off carving. The multi day cure does not add anything IMO. In general, I think leaner meats and fish take much better to long cure/brines. I’m big fan of a quick cure on fish but that is different thread
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For big hunks of meat, I like at least 48 hours. Just did a 4lber. It got salted on Friday and not cooked until Monday (Son didn’t come home Saturday night and then daughter decided she needed to go to the ER 2 am Sunday morning) So plans changed.
Best roast I have done in a while. Great crust and meltingly tender. The salt actually also works as a bit of a tenderizer.
9.5 lbs 5 bone Choice Prime Rib. 72 hours salt in advance, uncovered in fridge. 3 hours at ‘room temp’ brought it from 39F to 47F, hardly room ambient temp. Turned often 30 min over hot coals with rosemary and olive leaves, then 2.5 hours at 270F brought it to 130F. Perfectly rare to medium-rare tender with attractive crust. Salt did all the work.
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Wound up pre salting a little under 2 days. Took out of the fridge 2 hours prior to cooking. Came out great!
The salt actually also works as a bit of a tenderizer.
This is correct. Along with moisture retention, salt hastens the breakdown of myosin.
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