Hey everyone, I pulled some summer sausage last night and had a bit of a surprise. I normally use my own recipes but this time, decided to try PS seasonings. The sausage on the right is the #765 honey barbecue and the one on the left is #764 bloody mary mix. They were both processed in the same manor, pulled from the smoker at 140* finishing them at 152* in a sous vide ( trying to get used to a sv :). I used binders in both batches and am wondering if there is an ingredient, or additive, in the honey barbecue mix, that would have caused such shrinkage?? Or any other ideas.
Thanks!!
Thanks!!
