Summer sausage is a smoked, fine-ground sausage historically made to keep without refrigeration. It is typically made using beef and pork, but you can also use venison. The taste is tangy from the buttermilk and blend of spices, perfect to pair with cheese and grapes. Want to make a smoked version? You’ll need Pink Curing Salt #1! We offer packages for making 10 pounds or 25 pounds of sausage. Our own recipe, blended with salt, dextrose, buttermilk, garlic, black pepper, mustard, ginger, and coriander.
