Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
i do what you are suggesting intentionally... not long enough to actually cure the meat but the salt still draws into the meat and holds on to moisture better ... some people don't like doing this and say it give it a hammy cured flavor. i don't think it does but obviously not everyone likes it.