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01-26-2016, 01:24 PM

#11

Chainsaw13

Møøse bites can be nasty

Join Date: Jan 2010

First Name: Bob

Location: The Enchanted Mitten

Posts: 7,275

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Re: Sous vide

Quote:

Originally Posted by BigAsh

Gotta love the "science" behind cooking....thanks for the tip

Yea, for dry curing meats it's a great as you're never going to go over that percentage. There's just not enough salt to be absorbed.

For an idea on what %'s I use for my recipes:

Bacon - 2%
Fresh Sausage - 1.5-1.7% (all depends on taste of the recipe)
Dry cured sausage/whole muscles - 2.75-3%

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