Moving from Wisconsin to Arizona last year I found that there is no decent summer sausage to be found in this state. A while back I decided to try my hand at making my own. Learning the process from this forum and Rytek’s book, I posted a Qview of my first effort. The sausages actually turned out very well, but…..the taste wasn’t what I was looking for. What I wanted was something as close to Usinger’s beef summer sausage as I could get. It was clear that fermento and Rytek’s spice mix didn’t do it. Then, after reading a ton of posts on this forum, I tried again, using Excalibur’s summer sausage seasoning and going to ECA instead of fermento. Still not close. Too salty and no real tang like Usinger’s. I’ve tried several different commercial spice packages, namely PS Seasonings Old Fashioned and PS Seasonings Regular mixes, adding the recommended amount of ECA. Still, just doesn’t have the flavor or the tang of a Usinger’s or other Wisconsin summer sausages. Don’t know if anyone here has any thoughts or recommendations, either spice wise, process wise or other things I may be missing or should try, I would really appreciate the help. I love making my own, but so far, the flavor just isn’t there. Thanks.