Hi!
What is the explanation to the fact/myth(?) that brined beef gets firmer cause to the curing effect? Meathead brines his beef, Kenji Lopez dry brines his steaks, I used to keep salted steaks over night in my fridge and never noticed the firmness but have never compared 2 steaks (one presalted and one not) at once, side by side.
I also have found this http://www.cookingissues.com/2011/10/12/to-salt-or-not-to-salt-thats-the...