Hi All - will be trying my first batch of summer sausage this weekend and have a couple questions. I'll be using lean wild pig with domestic pig fat (figure 80-20) and a homemade spice mix I got from a friend. Will be using Cure #1, Sure Gel, and Encapsulated Citric Acid. I understand that the ECA will lower the pH and help make the sausage more shelf stable... what does that mean? Can it really be non-refrigerated?
Also I want to add dried jalapeño and cheese to the recipe. I know cheese is usually added at 10% of meat weight, how much dried jalapeño should be added per 5 lbs to give it a bit of heat but not overly so?
thx
Also I want to add dried jalapeño and cheese to the recipe. I know cheese is usually added at 10% of meat weight, how much dried jalapeño should be added per 5 lbs to give it a bit of heat but not overly so?
thx