My go to right now is jville. I like smoky and salty, no cheese. It'll be my first so I'm going to be using encapsulated citric acid.
So how do figure out what category is a summer type sausage? I'm not sure I'm saying that right.
as im not entirely sure what equipment you have get a gram scale check out len poli recipes or stan marniksi as an inspiration...watch Duncan henry on YouTube he will explain everything in great detail and his recipes are top notch.
smoky is a flavor you have to add through your cooking process unless you plan on using smoke powder or liquid smoke... salty i would you anything from 15g/kg of meat up to 20g/kg of meat for salt total including your 2.5g/kg of cure 1... 17g is the sweet spot for me as i do 15g salt with the extra 2.5g of cure per kilo gram of meat or 2.2 lb....
after the salt and smoky you can add black pepper, white pepper, coriander, mustard seeds, celery seeds, garlic powder, onion powder, mace the possibilities are endless... for the encapsulated citric acid make sure you stuff and smoke right away and put it in the very end of mixing.
obviously you wont be using starter culture so just ignore that part. but check out the links below for some ideas and reach out if you have any more questions wed be happy to help. i make bologna all the time but some people call in summer sausage in whatever region your from. my opinion is its a fermented, cooked and heavily smoked sausage but that's up to the individual ultimately you can check some of my link in my signature.
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/http://lpoli.50webs.com/index_files/beef-summer%20sausage%20smoked-.pdf
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/http://lpoli.50webs.com/index_files/German%20Farmer.pdf
Summer sausage is an American semi-dry fermented sausage, made of pork and beef
www.meatsandsausages.com
