Re: Sous vide
Michael, look into doing an equilibrium based marinade for salt content. I do this all the time when i make dry cured meats/salami. Take the weight of the muscle and multiply by the % of salt content you want. Typically 1.5% is a good starting point for non-dry cured products. You can always adjust up/down from there.
Example, 400g steak would be 6g salt. Now for the marinade, it might take a bit more math having to determine salinity levels of liquids used, but you get the idea.
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