Do I salt before sous vide?

I think, these days, there is agreement that if your cooking time is going to be a couple of hours or less, and you are going to serve right away, salting before the cook step is fine. However, on long cooks you probably want to salt after. There really isn't a right or wrong answer. Just do two steaks or chops in different bags. Salt one. Cook them the same. Serve three pieces blindly to someone and see if you can pick out the piece that is different. Then, decide which you prefer.