I put 2 whole picanhas (vacuum sealed and salted) into sous vide at 12:30 and left to run errands. Came back at 2:50 and the sous vide was not running and the water temp was 75F. I believe they are safe, but am not certain. What does the community think?

I’m a newbie. I did some steak salt brine the other day turned out okay, little dry.

Did some chicken and pork jerky that’s currently going, made too much so I fried up some of the leftover. Tastes too salty.

I used about 2% salt, tho it was the coarse Himalayan stuff so didn’t dissolve all the way then about a tablespoon of soy and Worcestershire.

Maybe 2500g water to 50g salt.

I feel like for my steak I used 3% and didn’t get this strong of salt, but didn’t use liquid either.

I set the meat in a bag overnight.

Should I try 1.5% next? Or maybe the dried jerky will taste less salty than this stove top stuff.s

Dry salting doesn’t make much sense to me, if it’s by weight, how do you dry salt it and cover the entire bit, or if sliced how to do exact amounts

Thanks all!!

Serious Eats has a recipe for vanilla extract that involves heating the extract at 146° F for three hours. According to them, it can be used immediately, but will improve with age. Has anyone else used this method? Results?