I recorded the weight of each sausage before and after
cooking. The sausage that was salted lost only 20 percent of
the amount of moisture that the unsalted sausage lost during
cooking—as we learned in the lesson on brining (see here),
salted meat is better at retaining moisture than unsalted
meat. Flavorwise, the difference was undeniable: the
sausage salted overnight was vastly, unequivocally, night-
and-day superior, with a juicy, snappy mouth feel, to its
mealy unsalted brother.
Basic Anatomy
Despite the fact that ground meat looks like, well, ground