I am making a 25 lb. batch of jalapeno/cheddar elk summer sausage and I am using Legg's Old Plantation Summer Sausage Seasoning.
The suggested directions say to add water, seasoning and sodium nitrite.
Then mix, regrind, stuff and smoke to 155 IT
By specifying sodium nitrite, I'd assume that they are referring to Prague #2 but I haven't seen another recipe that uses #2 if you are going to smoke to temp.
Did I just mess up a load of meat? I put the #2 in there but now I'm so paranoid that I need some reassurance that I didn't mess it up, or that I just made a huge mistake.