I made my first Summer Sausage using Soy Protein as a binder, but was using recipe information from a couple sausage making books, that did not use Soy Protein. I am pretty sure I was lacking in water content, as my farce was not very “loose” and I got some pitting or big air pockets, likely from not packing tight enough (because the farce was to dry)?
If using soy protein, should I be adding more liquid, and at what rate above a recipe not using a binder?

Thank you Jonathon, will try that this weekend! Cheers

So if I vacuum seal how long would it stay good in the refrigerator without freezing it?