Seasoning question

I notice on the joule app videos how they just throw the salt on the top of either the chicken or beef and are not careful to season evenly across the protein or even on both sides. Any thoughts as to why it isn't necessary to season evenly?

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Comments

meyer8863

I think as far as the quantities go... they're so practiced, they season by eye because it's fast, and they are experienced enough to do it consistently. (If it helps, they tend to suggest 1.5% of total weight for poultry bone-in, and 0.7-1% for bone out)

As far as the distribution, I'm as curious as you. It may just be a matter of keeping their videos shorter. With the longer cooks (beyond 6 hours) I suspect the uneven seasoning would have less of an effect. Haven't tried that out though.

collinmeyer89

The salt will dissolve over time and naturally redistribute throughout the bag. (I think...).

Martin_411586

I agree. The salt will dissolve into the liquids that come out of the meat and make a brine in the bag.