Will using a pork butt with 12% added solution of water, potassium lactate, sodium phosphates, salt, sodium diacetate cause any problems when making venison summer sausage? Sorry if this has been asked before.

This is a pic of the pork butt from Hormel I was asking about. Any help or comments would be greatly appreciated!

Thank you sir! I figured the salt content would be higher. I won’t be able to decrease salt as I’ll be using H summer and I know I can’t decrease the cure. I’ll probably use mostly the fat cap and and whatever fat I can find as I believe the fat will hold less of the solution. My concern was if the other chemicals would interfere with anything else. Thanks again

I was wondering about that. But I think the phosphates are in there to make the meat retain more of the water they add. I generally don’t like these products but at $1.18/per pound I couldn’t resist.