How long can I refrigerate summer sausage before cooking it? And will it taste better to let it set longer than 12 hrs. before I cook it? Also how long to refrigerate it after cooking it before I vacuum seal it and freeze it
My butcher has 50/50 and 80/20 pork trimmings. I was wondering how much to add for a 25# batch of summer sausage. I’m leaning towards the 50/50. Also I want to try duck breast summer sausage. I would like to know the ratio for that also.
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.