Archive for April 19th, 2008

End of Summer Sausage

Saturday, April 19th, 2008

 Summer sausage is the general term for any sausage that can be kept without the need of refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef and venison. Summer sausage can be either dried or smoked, and curing ingredients can vary significantly, although some sort of curing salt is […]