I was marinating pot meat with spices to prepare them for a braising recipe (tajine) and was not sure if it is a good idea to use oil mixed with spices for the marinade. Basically, I wanted to dry brine the meat, and my reasoning was that if I dry brine it with salt, but have oil on the meat, the water that will be extracted by the salt might have trouble getting reabsorbed, so I chose to rub the meat with dry spices and dry brine it with salt at the same time, rather than putting salt and rubbing with oil+spices. I am wondering if my reasoning is correct, or if mixing spices with the oil wouldn’t change anything for the salt+meat water part. Also, is mixing spices with oil leads to a better absorbtion of the spices? Thank you :)
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