Salt to Protein or Veggie Ratio (weights)?

[Paul Bacino]

I know salting can be subjective, but I'm going to be making some Chicken or Rabbit pot pie, in which I'm going to sous vide

( confit ) the protein first. Seems like I found( or ran across ) that 300 grams of protein ( bone in ) to 5 grams of salt somewhere. Any ideas? On your weight of proteins or veggies to salting ratios?

Thanks

Paul

[gfweb]

I can't give weights, I'm still in the "pinch" stage, but I find that sous vided meats seem to need less salt than I'd use in a traditional method.

[Chris Hennes]

I use 1% for vegetables, in general.