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Hey there - I was reading your summer sausage recipe and see you said you let it ferment in the fridge for 2 days. Is there anything wrong with letting it ferment for 2.5 days by chance? Time wise we can't make it work within the 48 hrs. Thanks in advance for your help.
My husband and I bought a STX Turbo Force 3000 and made sausages last month - they were a success!
Last night we made pepperoni for the first time and I have some questions.
For your reference we used this recipe: http://www.lets-make-sausage.com/smoked-venison.html
We have yet to use our...