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blue_dolphin

blue_dolphin


To clarify

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.

blue_dolphin

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 1 Tbsp/lb hence the importance of finding out your own preferences.

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