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We must marinade meat before cooking.


Salt doesn't need time to soak in or flavor food, so there is really no reason to put it on your foods before grilling to lose the juicy moisture of meat. Be sure to check your ingredients and don't add salt with meats that cook more than fifteen minutes. This is also true for marinades, seasoning packets, and even pepper.As long as the seasonings don't contain salt, it is a good idea to put them on the food several hours before starting the barbeque, or even let meats soak in the marinade overnight. If you have a seasoning packet that lists salt or sodium as one of the first items in the ingredients list, it could absorb some of the moisture from your foods.It is true that because of its chemical composition, salt will extract moisture from meat. Salt or sodium is one of the main components used in drying and preserving meats and other foods. But it doesn't happen in just a few minutes. It takes time.If you put salt on your food and then let it sit out to come to room temperature before grilling, or if you are cooking foods for longer times, the salt can absorb moisture from the meat and cause it to be dry or tough. But chances are, if you are cooking a steak to medium doneness or less, adding salt just prior to barbeque grilling will not dry out the meat.

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