Joseph Wilfong Sr I’d agree that protein extraction could be a major factor. Can you give us some more information on your process?do you use a binder what is your fat content what seasonings are you using what is your smoke schedule
Can I refrigerate my summer sausage mixture
I have a question about making summer sausage. I’m using venison and pork fat, if I mix my meat and I’m using encapsulated citric acid, can I refrigerate the mixture over night and smoke the next day?
scott williams you can do that, but you are running the risk of having the encapsulation dissolve the coating which will release the acid into the meat too soon. This could cause a dry and crumbly product especially around the edges.
When using citric acid it is better to smoke the same day as stuffing. Of course it might work perfectly well for you though so it’s really just weighing the risks with the needs!
Thank you for the great information.i will make it how you said .