mrobisr Thanks, I don’t know anything about cultures so thanks for the info. There was and still is a Cloverdale summer sausage called cervalot(sp) that has a tangy flavor to it that I don’t like, maybe its a cultured product.

We had to do that a few times in the winter when we couldn’t get the sausage up to temperature in the smoker. It. Didn’t seem to affect the taste. We even did it in a large canner oblong pot once without the bag. We were doing 100# or more at a time. Mom was in charge of the temperature so I’m not sure what she did.

mrobisr Thanks, I don’t know anything about cultures so thanks for the info. There was and still is a Cloverdale summer sausage called cervalot(sp) that has a tangy flavor to it that I don’t like, maybe its a cultured product.

My parents owned a little butcher shop in ND and that’s how we did it. The basics of salt, pepper, garlic, we made a mix of beef + pork, and straight beef and straight pork. Still the best summer sausage I ever had, it has to be refrigerated. We never used any cultures or tangy stuff, no one in the area liked it.

No just regular spices + cure and refrigerate until smoking

I season and grind through a large plate, then let set a couple of days for the seasoning to meld. Grind through a fine plate and stuff.