Brine and cure
Paste the recipe. The ingredients on their own are enough. Savvy reads whether this is a ferment, a brine or a cure, and works out the salt against it.
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Savvy works out the salt in a ferment, a salted meat, a brine or a cure.
Brine and cure reads a recipe and gives its salt as a percentage. What the salt is divided by depends on the kind of recipe: the vegetables in a dry-salted ferment, the meat in a salted meat or a cure, and the whole brine when something sits in a liquid.
Savvy reads the kind from the ingredients. A curing salt makes it a cure. Meat in a liquid makes it a brine. Meat with no liquid makes it a salted meat. Vegetables with no meat make it a ferment.
The salt’s weight is divided by the weight it is measured against.
Savvy puts every line of the recipe into grams and adds up the salt. It then divides the salt by the weight the kind of recipe calls for. A line that holds salt among other things, such as soy sauce, counts its salt too.
- 40 g fine sea saltQuick sauerkraut, measured against 2000 g cabbage2%
- 15 g fine sea saltSalt-cured duck breast, measured against 300 g duck breast5%
- 100 g fine sea saltTurkey brine, measured against 2000 g brine (1900 g water, the salt dissolved in it)5%
- 40 g fine sea salt + 5 g curing saltBacon cure, measured against 2000 g pork belly2.3%
the salt in the recipe ÷ the weight it belongs against = the percentage
A brine’s weight is not the weight of its water alone.
Sugar, a second salt, and anything else the recipe dissolves into a brine add their own weight. A strength worked out against the water alone reads stronger than the brine really is.
A ferment’s vegetables are weighed before salting, not after. Salt draws water out of a vegetable, so a weight taken after draining makes the percentage read higher than the salt that went in.
Every recipe you cook, in one place.
Savvy takes a recipe however it arrives — a link, a video, a photograph of a notebook page — and gives it back clean, weighed, and ready to scale. The numbers come out of the recipe, not out of a form.
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