Calculate salt for myosin extraction.

Master Rule: Requires 1.5% minimum salt by weight.

Configure Parameters

20 lbs
5 lbs
1.8 %
5 min

Calculated Targets

Salt Needed
0.45 lbs
Kosher
Total Wt
25 lbs
Yield
Optimal
Heat
+2.5F
Tip

Salt Bind Effects

Salt % Extraction Texture Retention
1.0% Poor Crumbly Low
1.5% Adequate Soft Med
2.0% Optimal Firm High
2.5% Max Rubbery V.High

Precision Master Protocol

  1. 1
    Step 1: Weigh meat precisely.
  2. 2
    Step 2: Keep at 34F.
  3. 3
    Step 3: Distribute salt evenly.
  4. 4
    Step 4: Mix vigorously.
  5. 5
    Step 5: Stop when tacky.
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