Ugg a boo boo

Discussion in 'Sausage' started by wazzuqer, Apr 16, 2016.

  1. wazzuqer

    wazzuqer Smoke Blower

    Making Salami, I think I screwed up, I think I grabbed the wrong one at the store, I grabbed pork sausage instead of ground sausage. Didn't realize it until I was mixing it up and I couldn't figure why it was so sticky, then I checked the package, ohh great. I always fry up what's left over in the horn and barrel and man it was salty and you could really taste the citric acid that I added in right before stuffing. I hope it mellows out after smoking and sitting in the fridge for a few days...anybody ever had this happen before?
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    About the only thing you might try to dilute the salt is either some sugar or maybe possibly a little apple juice. Sweet helps countermand the salt. It won't cure the problem but it might allow you to be able to eat it instead of the dog.

    I hope that helps.
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Add more meat but be aware that you may need to adjust the seasonings and cure. Add some 85/15 GB
     
  4. wazzuqer

    wazzuqer Smoke Blower

    Thanks for the ideas, but it is already stuffed and I just put it on the smoker, I'm gonna try and smoke it all day to see if that helps..
     

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