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Why summer sausage is called summer sausage

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  • Why summer sausage is called summer sausage

    You guys probably knew this, but after 2years of asking nobody's ever given me a sensible answer.
    So here it is:

    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/or venison. Summer sausage can be either dried or smoked, and curing ingredients can vary significantly, although some sort of curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.

    Summer sausage, like many types of sausage, makes use of leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats at all.

    A particular kind of summer sausage is popular in North Dakota, occasionally containing cheese in addition to meat. This type of summer sausage is smoked rather than dried and is generally best kept and eaten cold, though it can be cooked.

    Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste. The distinctive taste can be copied using citric acid as a shortcut to keeping cultures to ferment the following batch.
    Now it makes sense lol
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'




  • #2
    very cool.

    thanks Ca
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    • #3
      I thought everybody knew that.
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      • #4
        Yea what do ya think we are, Spring Chickens. hehe.. that is a good read Alexander.

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        • #5
          And here I thought it was because whenever I brought a deer into the local processor in the Fall and put an order in for Sausage, it took him till Summer to get it done

          Good read
          https://youtu.be/ZcqprrIlbcIli

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          • #6
            Originally posted by lcruzen View Post
            I thought everybody knew that.


            .......Yeah...fine read for those who didnt know etc...

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            • #7
              I read a while back that because in the old days summer sausage was made in the cooler winter temps for fermentation it was done dried and eaten in the summer.so hence summer sausage.made sense to me .just sayin
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              • #8
                Originally posted by lcruzen View Post
                I thought everybody knew that.
                Originally posted by SmokinLee View Post
                Yea what do ya think we are, Spring Chickens. hehe.. that is a good read Alexander.
                Originally posted by ALX View Post
                .......Yeah...fine read for those who didnt know etc...
                Ditto
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                • #9
                  lol well I have asked you lot several times with no answer. So sometimes you have to go find out for yourself.
                  And like everything - sometimes people don't ask because they think it makes them look stupid.
                  So in case there were/are anyone else who didn't know - it never hurts to post information :-)


                  I'm just looking for a category name for the big sliced sausages. Given that I'll be the only person making them when i start commercially, I need a category class and a name for each particular sausage flavour.

                  I like the sound of summer sausage, but needed to know the background :-)
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    Untill last year the only summer sausage i had tasted was the crap they sell at wal mart.
                    I found a great use for that stuff. Best bait i have ever used in my minnow traps down in the marsh!!!
                    At the gathering last spring i tasted a couple of home made summer sausages and found out what i'd been missing.
                    Bob
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                    • #11
                      Originally posted by eman View Post
                      Untill last year the only summer sausage i had tasted was the crap they sell at wal mart.
                      I found a great use for that stuff. Best bait i have ever used in my minnow traps down in the marsh!!!
                      At the gathering last spring i tasted a couple of home made summer sausages and found out what i'd been missing.
                      Amen to that eman..... My FIL & his cronies make the best SS I have personally had & of course their recipe is on a piece of paper only a couple of them have.... They will give it to me mixed up for whatever batch pounds I am wanting to make, but will not give me the recipe.... Bastards! ....
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                      • #12
                        Originally posted by Fishawn View Post
                        They will give it to me mixed up for whatever batch pounds I am wanting to make, but will not give me the recipe.... Bastards! ....
                        You want it? Send me a sample...
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                        • #13
                          I will put in a request... I bet you are the guy to see what's in their....
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                          • #14
                            hell, send me samples as well.

                            Ain't going to analyse them, but free samples are free samples right !
                            Made In England - Fine Tuned By The USA
                            Just call me 'One Grind'



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                            • #15
                              Quote:


                              A particular kind of summer sausage is popular in North Dakota, occasionally containing cheese in addition to meat.


                              I think your research is flawed.........!!!!! Everyone knows Wisconsinites are the "cheeseheads"

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