Thread: Sous vide
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Old 01-26-2016, 12:24 PM   #212
Chainsaw13
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Default Re: Sous vide

Quote:
Originally Posted by BigAsh View Post
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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