Sous vide

[T.G]

Originally Posted by stearns

I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside.

This is kind of a dangerous practice that could lead to excessive nitrite levels, which could result in health issues. Prauge #1 should used at a max ratio of 1:400 by weight (about 1 tsp per 5 lb of meat) iirc.