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Should I pre-season meat with salt even if it's skinless?

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I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can make it more absorbent of marinade, but not sure if that's true. Anyways, my question is is this worth doing even if the meat i have is just boneless skinless chicken breasts (for example)?


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