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01-26-2016, 10:23 AM | #1 | |||
Don't knock the Ash...
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Re: Sous vide
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Keith |
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01-26-2016, 12:24 PM | #2 |
Møøse bites can be nasty
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Re: Sous vide
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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