Just say NO to the pink salt. You don't need it.
Try making some bacon with and without. Bet you agree with me after. Try ploping a piece of that belly in that leaf lard and one in the sous vide. Bet you agree with me on that one also.
A real trick is to use oil instead of water for the sous vide. Your equipment will have to be able to handle it, but the results are there. (of course it would still be cryo'd)