How do I determine the proper amount of salt for meat

[Shel_B]

I am going to make a long-braised chuck roast. The meat is sitting in the fridge until cooking starts in the morning. It has been salted, and while sprinkling the salt, I realized that I've no idea what a good or proper amount of salt should be for this situation.  Is there a formula or calculation that can be used? Besides the weight and thickness of the meat, what other factors should be considered? Thanks

Edited 20 hours ago by Shel_B (log)

[Duvel]

2% of the meat weight.

[weinoo]

7 hours ago, Shel_B said:

what other factors should be considered

 

How it tastes?

[blue_dolphin]

In the Zuni Cafe Cookbook, Judy Rodgers recommends following @weinoo’s advice and figuring out what you like.
She likes 3/4 tsp salt/lb for both chicken and many cuts of meat. That’s going to vary with the geometry of the meat but it’s a good starting point and what I use. 
With my Diamond Crystal salt, that 3/4 tsp works out to ~ 2.4 g/lb, so it’s less than @Duvel’s 2% which would be closer to 9g/lb or 1 Tbsp/lb if you are using Diamond Crystal.

Obviously there’s range, hence the importance of finding out your own preferences.

Edited 8 hours ago by blue_dolphin
To clarify (log)

[weinoo]

And certainly, teaspoons and tablespoons mean much less than the weight of the salt vis-a-vis the weight of the product being salted.  There's also the time factor to be considered.