Beef is PLF's aged beef + short rib + brisket ...
Besides going salt-less or low-sodium anyways (to limit sausage texture effect), also using hand sucked pouches to limit compression beyond PLF's ... and a layer of duck fat, olive oil, and SL's Spicy Worcestershire magic ...
That olive oil and duck fat should make for a nice maillard color, later =)
The prep I could do while the stuff is in the spa ...