So I'm hearing a lot of different opinions. For a short sous vide cook (lets say less than 2 hrs)... would you salt before or after sous videing? Or would it depend on the food? What about brined or marinated foods? I'm hearing salt in relatively low temps (sous vide temps pretty much) will toughen meat due to heat... but I'm confused as brines will make meat stay juicier. What am I missing?