www.sausagemaking.org

FWIW, the idea of fast fermentation of sausages via sous vide may have first been suggested by the authors of Modernist Cuisine.



Source: Modernist Cuisine, Volume 3, Page 244, Copyright 2011.

Some relevant discussion from a couple years ago here... https://www.chefsteps.com/forum/posts/c ... entation-6

Note: Chris Young is one of the author's of Modernist Cuisine.

Martin, quite right and I think Kyle and Evan make reference to MC as their source inspiration for a lot of this stuff. It is fascinating. My point was not to undermine the value of the proposition just to reflect my own personal reluctance to fix what aint broke

Understood, but I do think that in certain situations this may be a good option for some folks.

absolutely!