Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well.
Im going to give a batch a try with about half the wine i would normally use and see what happens.
Some people here thought the wine salami was ok but most did not.
Summer sausage deer pork butt ratio?
Is this a 50/50 mixture? Thanks
Stephen24 It depends on how you are doing it. If you can find straight pork fat I would recommend 70% -75% deer and 25%-30% straight pork fat. If you are just using pork butts then yes, a 50/50 split is good but you need to make sure the pork butts are untrimmed.
Jonathon Thank you – I have some Carrot Fiber.