I tried searching and couldn't find anything relevant I've been thinking about making some chicken sausage from a recipe here and I thought chopped mushrooms would make a decent liquid binder to replace the gluten item in the recipe. Having just.gotten a vacuum sealer and reading up on not vac sealing garlic and mushrooms, would they be safe to use in a fresh sausage or even a cured one? Would the mushroom inside the casing create that anaerobic environment or am I being too paranoid? My plan would be to grind, mix, stuff, then freeze or eat that same day with fresh sausage and even one utilizing cure I would hot smoke to 170 IT. Thanks in advance.