Been a while, made 3 five pound batches. Plain with encapsulated citric acid, garlic with pepper jack and jalapeno with blue cheese.
On at 2 PM at 100 degrees dry, bumped to 135 after 2 hours, currently at 105 internally.
Here they are. From left to right, Garlic and Pepperjack, Plain with encapsulated citric acid and Jalapeno with Blue Cheese. I like all, I would do a little less cheese next round and less citric acid in the plain. But again pleased over all.
Good looking sausage you got there. One question I have regarding summer sausage . In all the different recipes I've seen none call for powdered milk or soy protein. Are these not need as a binder in summer sausage?
I sometimes do in regular sausage but not in summer sausage. I have never had bad summer sausage so far, knock on wood.