On sausage making
My default method of cooking meat boils down (he-he) to vacuum-packing it and dropping into sous vide.
This might be a bit excessive for small pieces (like a steak), but works wonders for huge piece like a pork shoulder or a brisket, which is then finished in the oven. Adding curing salts ensures the smoking ring, and a few drops of liquid smoke make it feel real.
This time I thought I am ready for trying out the classic recipe though, and trimmed down a 4 kg piece for my trials: