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?