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Shel_B

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

Shel_B

Shel_B

I am going to make a long-braised chuck roast. The meat sitting in the fridge until cooking starts in the morning. The meat 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

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