The answer to this question really depends more on your own personal taste. However, the general rule for salt is ½ and 1 teaspoon of pepper per pound of meat or less pepper if using a hotter variety such as cayenne.
It used to be thought that if one were to salt their meat too early that it would dry it out.
The truth is that there is an osmotic effect when you salt raw meat, in which the cell structure of the meat is changed making it more moist.
When salt and pepper are used, they enhance the meat's flavor with a thorough penetration. Salt dissolves a sticky protein called myosin which enables sausage and ground beef to hold together.
It is best to salt the meat early, especially red meats. Fish is usually packed in salt before it gets to the supermarket shelf and has a much more delicate flesh which can become damaged with too much more salt.
By routinely salting your meat, even a few days before consuming it, makes a significant difference in its texture. This is why the old-fashioned way of what is called 'brining' is used for chicken and turkey. It makes it much juicier.
In short, salting meat enables the moisture to be pulled up to the surface of the meat and also can then build up a crust, without drying out the meat. Peppering the meat just adds that extra zing to it.
It used to be thought that if one were to salt their meat too early that it would dry it out.
The truth is that there is an osmotic effect when you salt raw meat, in which the cell structure of the meat is changed making it more moist.
When salt and pepper are used, they enhance the meat's flavor with a thorough penetration. Salt dissolves a sticky protein called myosin which enables sausage and ground beef to hold together.
It is best to salt the meat early, especially red meats. Fish is usually packed in salt before it gets to the supermarket shelf and has a much more delicate flesh which can become damaged with too much more salt.
By routinely salting your meat, even a few days before consuming it, makes a significant difference in its texture. This is why the old-fashioned way of what is called 'brining' is used for chicken and turkey. It makes it much juicier.
In short, salting meat enables the moisture to be pulled up to the surface of the meat and also can then build up a crust, without drying out the meat. Peppering the meat just adds that extra zing to it.
