Salt

I was wondering if there could be something similar to the Sous Vide Time/Temp chart for salting foods. In other words, a list of different foods with the percentage (by weight) of salt to use (like beef, pork, lamb, chicken, fish, vegetables...maybe even things like purees and soups...recognizing that with things like purees and soups if you add salty ingredients, you'll want to lower the amount of salt) .

For example, the turkey roulade recipe states 0.05%-0.07% of the weight of the boneless meat in salt. So is that standard for poultry? But the equilibrium brine link says the final concentration of salt for most white meat is 1.5%-1.75%...is this different due to the brine vs. the dry salting?

I know most everyone simply salts by eye and feel (me included), but I would just love to know these percentages for nothing more than knowledge and consistency.

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Comments

tshewman

I'm not familiar with one. Personally I generally use .5-.7% for purees and soups and err on the .5% range (easier to add than to take out). Brining is obviously different than dry weight salting (hence the apartment ribs as well). Goal of salt in brining is different than that of a puree of soup and different than the wet cure of fish or brine in a french fry (more about maintaining internal starches and such) and thus we can expect it to be different.

Johan_Edstrom_5586

One I'm getting religious about is in sausage making and emulsions to not go above 2% of weight of protein.

stephenjudy

Thanks Todd,

I've noticed already that the salt content for purees in the ChefSteps recipes are right at .5%, so you're right on the mark.

Adding to what I said above, the salting ratio for most sausage follows 60:1, meat to salt, or about 1.6% salt... much higher than the .5-1% range for most of the meat recipes for ChefSteps (.5% like the apartment ribs and 1% for the Mojo Marinated Pork).

And I completely agree, the goal of, or out come for, dry salting, brining, salting meat, vegetables, soups and purees are all different. That's why I think a guideline, like the sous vide chart, would be amazing.