Oh, I always salt my meat before I cook it; I don't think it makes it tough. Yes, you do need to take into consideration the other ingredients you're going to add, but I'm a big believer in salting in layers as you add the ingredients; it allows the salt to flavor the ingredients, not just sit on top of them.

JMHO <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />