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