wildgameinmabelly First, awesome name! Second, this is hard one because the curing and drying give you some shelf stability and if you use encapsulated citric acid, or drop the pH somehow) you get more shelf stability. The issue is that to be sure you need to have a pH meter and a water activity meter, without those you are guessing and eventually something will happen and you’ll hate life for a few days! So, just like Joe Hell said, freeze anything you aren’t going to eat in a week.
Do you need to use sure gel in summer sausage?
It’s not required. But, we do typically recommend adding some sort of binder, either Sure Gel, Soy Protein Blend, or Carrot Fiber, and we always use a binder when making summer sausage ourselves.
If you don’t want to use a binder, or don’t have any and want to make sausage without one, just make sure you mix really well and get a lot of protein extraction (where the meat is really sticky). As long as you have enough protein extraction, the meat will still bind together fine and you can still produce an excellent product.
Thanks I have sure gel just didn’t know if it would hurt to use it.