You’ll be a little light on the fat if you don’t add any but not to a degree where it will cause you a problem, just don’t trim any fat off of your pork loin. If you are adding beef fat I would recommend you add enough to take it 18% to 25% also, a binder can do wonders for a low-fat product. In this instance, I wouldn’t recommend that you add Cold phosphate to increase the water holding capacity of the meat as it is also going to raise the pH and therefore shorten the shelf-life of the product.
Douglas Moore Technically the cure would continue to work in the meat for up to 8 days as the cure will be effective up to that point. However, there would be some problems with that, the salt is working on the proteins pretty much from as soon as you add it to the meat, if you let it sit in the fridge for that long I think you would have some real issues when you went to cook. I think that case hardening, which is where the outside of the meat either dries or gets cooked too quickly and cannot pass heat efficiently into the center of the sausage, would be a major issue.
Long story short (too late!) I wouldn’t ever let it sit more than 24 hours.
Also, just make sure it is stuffed before you hold it, if you try to stuff after 12 hours it can be difficult, after 24 hours might be impossible.
Hope this answered your question!
If you planned this out first with blanching peppers and maybe simmer them a little longer then use that “pepper juice” as the spiced up water to help mix the meat. I was wondering how much “heat” that would give snack sticks or summer sausage. Normally I use beer but hey spice it up right.
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