For a long time, we brined or marinaded meat to improve flavor and tenderness. What we didn’t understand, in that process of applying liquids, seasonings, and spices, what was going on with the meat. Then along came some folks, like Alton Brown and Meathead, that applied science to this process. And we discovered that the key to this entire marinading/brining process was the salt.

Most of the seasonings and herbs used in a marinade are fairly large molecules that don’t penetrate into the protein strands of meat well at all. Salt, on the other hand, does. And it helps break apart the protein strands, improving flavor and tenderness dramatically. This Amazing Ribs article has much more on the science of salt.

Here’s the basics of dry marinading, which will make a huge difference with your meat, no matter whether we are talking about pork, chicken, or beef.

1. Pat the meat dry and remove all surface fat and silver skin
2. Use 1/2 tsp of Morton’s Kosher Salt per pound of meat
3. Apply the salt liberally to all sides of the piece of meat
4. For chicken, you need to get the salt under the skin and directly onto the meat.
5. Let the meat rest, uncovered, in the refrigerator, for at least 1 hour.
6. 24 hours is better for most cuts of meat
7. For very thick or large cuts of meat, you can go as much as 72 hours.
8. You want the salt to penetrate throughout the entire cut of meat
9. When you are ready to cook the meat, rinse the meat off lightly, then pat dry and apply your seasonings and rub immediately before going on to cook.