Great stuffAlways good info here and some great sausage view.
I see that some summer sausage receipes call for a fermenting agent and some dont
What are the pros and cons?
I started using encapsulated citric acid in my SS, the directions I have read state that I should stuff and cook immediately. Can I let the SS set over night with the citric acid, or do I have to smoke immediately? I have also started getting all my HT cheese from Butcher-Packer and they have great product and prices.
I have reviewed my process a little further and I am concerned that I may have placed the stuffed casings into the smoker too cold. I'm assuming this can impact the cooking process and the ability for the meat to cook in a good time frame. Plus I'm concerned that if the meat is partially frozen it may carry too much water into the process. What should the meat temperature be prior to starting the smoking process? 40F or higher? Help please. It pains me to ruin good SS.