I've been making summer sausage for the last three or so years and have had pretty good results after some tweaking here and there. I come here to ask a question about something I'm not real sure about....the blooming process! The reason I'm asking about blooming is because I'm having a small issue with the rhine on my sausage being a little tough, but not to the point of not being chewable and I just didn't know if I was letting it bloom after the ice bath for too long? (approx. 3 hrs of hanging in basement at room temp.) I can give greater detail if needed on my entire process if needed, but I suck at typing so it would take me awhile!!