[Vision]

Take a piece of meat, cover it in k salt on both sides and let it sit for 1 hour for each 1” of thickness. Then rise, season (without salt) and cook. Very good!

[Vision]

Well that was fast, no introduction...

[WXRGina]

Oh, okay! That sounds almost like a dry brine (if there IS such a thing). We keep the boxes of coarse Kosher salt, so we do have that handy. I load up my water to boil eggs with that salt—a LOT of it—and it makes the eggs easy to peel.