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l love science. And your not being an ASS. You ask great questions !!! I really don’t have the answers but I will consult both my books by Stanley Marianski. He might have touched on the osmosis question. Just a tad above my pay grade.
I know that every blog and book I have come across uses 3% of salt and .25% of cure.
Ask Jason over at cured meats blog. Just google it. He is amazing at charcuterie.
Let me know what he says please. !!!!
My lamb is amazing. Check my blog tomorrow if you want lots pics and specifics.
I used meat glue before rolling. Incredible results