On Wed, 22 Nov 2006 20:13:56 GMT, Mr Libido Incognito >
wrote:

>Wrong! Salt by itself will draw out the moisture...You need a liquid ,
>hence brine, to equalize this imbalance.

No, this is not entirely true. What has been found, is that at first
it draws out the moisture, but then it is reabsorbed.

This from an article written by Russ Parsons in the LA Times:
>Salting works similarly to brining, except it doesn't use any water. It's remarkably simple. You just sprinkle the turkey with salt, then set it aside for four days for a 12- to 16-pound bird. At first, the salt pulls moisture from the meat, but as time passes, almost all of those juices are reabsorbed, bringing the salt along with them.
>
The entire article:
http://www.latimes.com/features/food...l=la-home-food

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Christine