Once you get home, salt your meat five times more heavily than you’re comfortable doing. It’s hard to get enough salt into dense, slow-cooking cuts. Salt needs to sit on all available surfaces for as long as possible and have a chance to journey in on its own. If you plan to cook the meat today, leave it sitting at room temperature for three hours. If you are cooking it tomorrow, refrigerate it overnight and then bring it back up to room temperature before cooking it. It’s worth cooking the meat you’ve bought even if you aren’t planning on eating it for a few days. Slow-cooked meat improves
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