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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.
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.