I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep.
However, with salt, it seems to be a different story.
Does that mean, that marinating works, but only the salt is actually penetrating the meat?
And does that also mean, that when dry brining, you should rather only use salt in order to maximize its absorption and not have other stuff stand in the way?
Are there other ingredients, which penetrate the meat in a matter of days, like salt?