Turned out great. We make close to 100lbs a year. that was about 22lbs. In some of it we packed pepper jack cheese cubes in the center. rotate the racks about half way through. Ice bath when done. wipe them down, then let them bloom on the counter for few hours. then into the fridge or in the garage if it is winter to settle over night.
great job ryan i do a lot of summer sausage i really enjoy it today i am gonna do 15 pounds of salami and cheddar cheese i will post pics and report when i get done again great job on the summer sausage
Back in the day, which was a Tuesday BTW, It was called summer sausage because it was considered a dry sausage and kept well in the warmer months. Rich is right about the ice bath, it helps keep the fat clump instead of dispersing. It also helps control shrinking. Lastly I do not drink Michelob ultra. That would be my BIL. I live on Miller Light.
bbqchris: If you are making a fatty, you don't need to put it in anything, it should hold itself together. You can wrap the outside with bacon or do like I do and put the bacon inside the fatty. Casings are generally used for sausages such as summer sausage or brats and such.