I have cooked and baked for a living for over 30 years. Whether i am cooking,baking, or making sausage i am 95% or more using a gram scale. It is easier,faster, and more accurate way to get it done. Now let me ask or give you something to think about i do not know how many of you reload your own shells be it shotgun,rifle,or pistol… but if i gave you a conversion chart and said it would be close enough. would you trust that ? In the terms of things like using cure or pink salt to little and your meat could go bad and food poison you. to much and you could poison yourself with pink salt. a good gram scale is worth it’s weight in gold this is the one i use at home the most as it weights down to .01 of a gram https://www.amazon.com/American-Weigh-Scales-LB-501-Digital/dp/B005UGBG20/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1549056962&sr=1-6&keywords=gram+scale&refinements=p_89%3AAmerican+Weigh+Scales

Joe Hell I have been cooking meals for my father 24/7 sense nov of 2005 when my mother passed… another game changer is a chamber style vacuum sealer… and yes i know they are expensive but so worth their weigh in gold for the stuff you can do with them. i marinate meat…make quick pickles…make quick freezer meals for dad to heat in the microwave … store bulk foods…put up my deer… make home made bacon… make emergency packs for the car ( hat and gloves,candles, ect… ) while food save style ( where the bag is on the outside of the machine ) are cheaper the bag cost will kill you…and you can not do half the stuff with it that a chamber sealer will do.

Joe Hell
i have cooked wings sous vide with wing sauce in the bag… then after they are done coat them in flour and deep fry them until the coating is cooked and set… then toss with more wing sauce…

i use flat iron steak to make pastrami… i also have used store bought corn beef to make it…