Jerry, the method has been around for years but has gained popularity in the last couple of years in part because of Judy Rodgers of Zuni grill. There has been some discussion of it here in the forums, so you might try searching for "dry-brining" or "salting." The Internet also has some interesting articles. Russ Parsons, of (I think) the LA Times or SF Chronicle wrote a couple of salted turkey articles for 2 successive Thanksgivings, maybe 3 or 4 years ago. They will come up in a search, I'm sure.
Here, briefly, is what Cook's Illustrated says:
Salting Meat
Cook’s Illustrated, January 1, 2010.
Over the years, we have found that salting improves the texture and flavor of nearly every type of meat.
Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. The result? Juicy, evenly seasoned meat.
Preferred salt: Kosher
Benefits over brining: More convenient (no need to cram a large container of salt water in the fridge); won’t thwart goal of crispy skin on poultry or well-browned crust on steak, chops, or roasts since no moisture is added to their exteriors. Its coarse texture makes it easier to sprinkle evenly. Cons: Takes longer than brining.
The longer the meat is salted, the more tender it will be. In many cases, we leave the salted meat uncovered or loosely covered, as a slightly drier surface allows for more efficient browning. However, too much drying will lead to an irretrievably leathery crust; for salting times over 12 hours, a protective layer of plastic wrap is necessary.
Cook's has a chart that is helpful but it won't be legible if I cut and paste it here.
Recipes on Cook’s site that use salting: Roast Salted Turkey, London Broil For a Charcoal Grill, Grill-Roasted Beef Tenderloin, Thick-Cut Pork Tenderloin Medallions
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http://www.cooksillustrated.co...tail.asp?docid=21559
Rita
