Pork with added phosphate solution?

[humulus1]

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?

 

[FloppyKnockers]

Yes, but...

It's supposed to give flavor, texture, and moisture. It's not a brine, so no added salt. My biggest concern would be putting the bang in 'bangers'. The added moisture could cause more expansion in the casings, but that's what poking them is for.

I would go for it and see how you like it.

 

[passedpawn]

For sausage, sure no problem. For cured meats like salami, not sure. It's added to help the meat maintain moisture during cooking, which is awesome, but when making salami you need the meat to lose water (and harden).