Quote:
Originally Posted by BigAsh
Gotta love the "science" behind cooking....thanks for the tip
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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%