- Joined Dec 28, 2014
I got inspired by the summer sausage post here a few days ago. So i decided to try making it for the first time. I used the recipe below...but used about a cup of powdered milk and added cayenne and extra black pepper. I mixed everything last night and have it sitting in a tub in the fridge. I plan to stuff into 2.5" fibrous casings tonight and let em ferment in the fridge till saturday morning. Im looking for any tips or suggestions from the guys with summer sausage experience here...also what wood goes best on summer sausage? I use mesquite for my rope and link sausages, just wonder if mesquite would be good on summer sausage?