I am reaching out to all you experienced sausage makers. I am making some carne salada as per Len Poli's receipie which can be found here.
I have made this receipe with elk and it was amazing. I am doing a 1/2 batch so I could have messed up a conversion but if I did err it was on the side of adding too much of something rather than too little.
My concern is the little bubbles in the bag. It looks as though there is some kind of fermentation or other biological process happening. I think the salt and cure should be preventing this, I don't remember this happening last round. The meat was put in the brine 6 days ago.