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Question on Summer sausage

post #1 of 3
Thread Starter 

Thinking on making Summer sausage and wondering if I need to ferment it before smoking. I've read recipes that do and some that don't. Going to use a mix of 75% beef and 25% pork.

Thanks in advance.

post #2 of 3

I just recently used a starter in my summer sausage in hopes of getting that old world tang......It worked perfectly! I have also made plenty without it and it worked out as well.

post #3 of 3

You dont need to... You can add some ECA (encapsulated citric acid) if you want tang.

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