How high should the salt shaker be held above the meat when salting?

The guidance to hold the salt shaker about 8 inches above the meat when salting is based on achieving an even distribution of salt. When you hold the shaker at this height, it allows for the salt to fall freely over a broader area, which helps prevent concentrated spots of salt. This technique is particularly important when seasoning meat, as it ensures that the seasoning interacts with the meat surface more effectively, leading to better flavor absorption.

Additionally, salting from a higher vantage point helps to create a light dusting effect rather than dumping a pile of salt in one spot, which can lead to uneven seasoning and may result in overly salty sections. This 8-inch height promotes a more controlled salting process, enhancing the overall taste of the finished dish.