K Kruger
TVWBB 1-Star Olympian
Me, I cannot eat saltless food. (That's almost like eating barbecue in central Texas!)
I'm not much for X amount of salt per pound. Essentially it is the surface one is concerned with. (Brining, curing and injections are another matter.) For that, simply imagine how much you would salt - visually - were the meat in question placed before you cooked but unsalted. Sprinkle on, flip and repeat.
I'm not much for X amount of salt per pound. Essentially it is the surface one is concerned with. (Brining, curing and injections are another matter.) For that, simply imagine how much you would salt - visually - were the meat in question placed before you cooked but unsalted. Sprinkle on, flip and repeat.
