I just finished my first batch of “Good Summer sausage” and a big thanks to all for the tips and guidance. I used the Smooth Acid and I am very happy with the results:
H Summer seasoning
Sure Cure
Sure-Gel Binder
Encapsulated Smooth Acid - added last just before stuffing
It turned out awesome!

tkenney, I have also tried a batch with no citric acid, it was very bland, but if that’s what you like. I just feel that the smooth acid is a better way to go.

Believe me I failed a few times before I found this website/blog. I learned so much from others, I appreciate you, and thanks for the support! I’m hooked

I just finished my first batch of “Good Summer sausage” and a big thanks to all for the tips and guidance. I used the Smooth Acid and I am very happy with the results:
H Summer seasoning
Sure Cure
Sure-Gel Binder
Encapsulated Smooth Acid - added last just before stuffing
It turned out awesome!

salmonmaster Thank you for the tips, and I wish I’d found this blog before I made the sausage. I did use a binder (1 C) in my mix, so it’s good to know that I can put a little more water. I was trying to accomplish a more lean version of sausage, but I see the error in my ways. I use straight Venison so from these posts I do see that more fat would have worked better. I did not use citric acid because I was not sure what is is for, good to know, I did give the sausage 24 hrs to cure before stuffing. It’s edible just not great! Thanks again. The next batch will be much better with all of these great suggestions.

I also cooked the sausage in my oven at 185 for 6 hrs + 2hrs at 195 to bring the internal temp to 152, then into the ice bath. still learning

salmonmaster I used 4 Cups of water to mix my cure and spices, I did let it dry overnight after stuffing, maybe I should have shortened that time as well

I just made a batch with 16 lbs(64%) Venison and 9 lbs (36%)Pork butt. It is a little dry. Wish I would have added more pork fat and water.