The opposite is true. Salt pulls out the juice. $studyhttps://twitter.com/fluidfluxation/status/970115747849687041 …
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Replying to @FedPorn
Nah, salt starts to pull juice out initially, within 10 minutes though, the salt will form a brine with the meats juices, starts to break down muscle structure, and reabsorbs. Best thing you can do is salt it for about an hour before you cook. cc & h/t
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