I have been making summer sausage for a bit now. So Friday I made a 25 lb batch half jalapeno/cheddar and half cheddar, 70% venison/30% pork . After I stuffed the cheddar I realized I did not add the pink curing salt...I decided to proceed with my process...which is overnight in the fridge, smoke at 160 for 2.5 hours, Sous vide at 145 for 2.5 hours, and into an ice bath.
My question is should I serve the cheddar that did not have the pink curing salt added to it??? I have eaten it, it has no weird odor and tastes similar to and has the same texture as the one that I added the curing salt to. I will hold off on my personal feelings regarding this as I would like to see what your opinions are regarding this batch.
My question is should I serve the cheddar that did not have the pink curing salt added to it??? I have eaten it, it has no weird odor and tastes similar to and has the same texture as the one that I added the curing salt to. I will hold off on my personal feelings regarding this as I would like to see what your opinions are regarding this batch.