When you mix the nfdm, do you first mix it with water or do you add to the meat in the powder form.
The reason I ask is the last 2 times I have tried to make Summer sausage it has came out tasting a little "chaulky" . I have never had a problem before and I always mix it with my water and then add to the meat.
Thanks for any advise.
I also have the same question in regards to the Fermento, dry or mixed. That is the only thing I used different those 2 times versus eca.
I was told by Sailor that you mix the water and cure until dissolved then the nfdm until dissolved and the sticks came out great.
I'm thinking that is right and that is what I do except I did not do it with the Fermento and that is why it taste like it does??