These look great! Maybe you can help with a process question. Can I assume encapsulated citric acid will work in place of the buttermilk? I've tried buttermilk and fermento in the past with summer sausage and it just doesn't give the same tang I'm used to. I"m a little surprised there's no worchestershire in these. I always thought Slim Jim's used a liberal amount of that.....
Also, do you mix the batch up and let it go in the fridge overnight or for a couple days prior to stuffing? As far as smoking, another assumption is to use the same 120 degrees for an hour, then start the chips and bring up the temp to 170ish over time until an IT of 155 degrees?
Thanks and can't wait to give these a try!