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Message: <blockquote data-quote="donner" data-source="post: 2984850" data-attributes="member: 277">I can't tell if you're salting at the time of sealing, but I've become a disciple of Meathead's method of dry brining meat, especially beef. 1/2 teaspoon kosher or sea salt per pound as early as you can. (1/4 teaspoon if using table salt) I'm sure you'd have to adjust that somewhat if you're using two other seasonings that have salt, but the idea is that the earlier you salt the meat, the farther the salt penetrates.it's really made a difference for us, especially on thicker cuts. It means you get a more even salt flavor throughout the cut and is very easy to do if you plan ahead. It's almost to the spot where we wont do a spontaneous cookout if we can't get the meat prepared early enough.</blockquote>