My local grocer used to stock port butts/shoulders which were great for sausage making. When I went to get some today for my next batch (summer sausage), EVERYTHING they had was "injected with up to 12% solution containing sodium phosphate, blah blah blah". Is this meat OK to use for sausage? I'd prefer to have just the additives that *I* add. I eventually found some better pork elsewhere, but did end up with a few pounds of the injected stuff.
OK to use?
OK to use?