Re: Sous vide
As I think about my ratios of salt for things like sausage, salami, etc, those might not apply to items like steaks, chops, etc. I would suggest starting out lower, then working your way up. Easier to add then subtract.
This weekend I'm getting half a lamb that I'll be butchering myself. Plan is to sous vide a couple nice thick chops. This is all provided I don't get sent to Mexico for work.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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