Interesting that Modernist calls for 18% by weight cure. Chefsteps (and I’ve had success with sous vide recommendations in the past) calls for only 2%, 1% if you prefer light seasoning. They don’t have you rinse the cure off, though. I also see that Modernist calls for a higher sous vide temperature than many other versions. I suspect I won’t go too wrong with any of these recipes.
