Sous vide

Chainsaw13 · 01-26-2016, 10:12 AM

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.

01-26-2016, 10:12 AM	#11
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,250 Trading: (96)	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. __________________ 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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