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	Summer sausage (Site not responding. Last check: 2007-10-20)
		The summer sausage is ready to eat the day after it is made and the salami takes about 2 months to fully cure.
		These are cured and fermented sausages which require the purchase of the appropriate cure and lactic culture.
		Summer: Smoke at 130F for 5 hrs then raise smoker temp and cook at 165F to internal temp of 152F.
	schmidling.com /summer.htm (424 words)

	Summer sausage - Wikipedia, the free encyclopedia
		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 almost always used.
		In spite of its name, summer sausage actually tends to be made in the autumn, during traditional hunting seasons in North America and Europe.
	en.wikipedia.org /wiki/Summer_sausage (150 words)

	Summer sausage (Site not responding. Last check: 2007-10-20)
		The summer sausage is ready to eat the day after it is made and the salami takes about 2 months to fully cure.
		These are cured and fermented sausages which require the purchase of the appropriate cure and lactic culture.
		Summer: Smoke at 130F for 5 hrs then raise smoker temp and cook at 165F to internal temp of 152F.
	schmidling.netfirms.com /summer.htm (424 words)

	Summer Sausage HEALTHYELKMEAT.COM
		Our elk summer sausage chubs, available in 12 oz and 20 oz chubs, is 30% leaner than your average summer sausage.
		Hickory smoked to perfection, our summer sausage is a quick, easy, and healthy snack option that tastes great by itself or complimented with cheese and crackers.
		All meats are USDA inspected and sold flash frozen.
	www.healthyelkmeat.com /SummerSausage.html (65 words)

	Mauston beef jerky, Baraboo summer sausage, Sparta venison summer sausage, Wisconsin River Meats, smoked venison summer ...
		Summer Sausage is the traditional sausage of Wisconsin.
		The name “Summer Sausage” came to us years ago when German immigrants made ready to eat sausages on their farms in the winter to eat in the summer, thus the name “Summer Sausage”.
		Most processors only add pork to their venison sausage.
	www.wisconsinrivermeats.com /sausage.asp (792 words)

	rec:Deer Summer Sausage
		Smoking Summer Sausage Stuff prepared sausage into casings and smoke at 140F for 1 hour; 160F for 1 hour; and 180F for 2 hours, or until the internal temperature reaches 152ºF. (Insert a meat thermometer in the thickest part of the sausage.) Remove from smokehouse and spray with hot water for 15-30 seconds.
		Having made fermented sausages since, I know this will be even better, but my time frame does not allow for it to sit in the fridge two whole days for that to completely happen - so I'm hoping 36 hours, around 6am tomorrow, will do the trick.
		After I had sealed the last sausage, I took the "residue" from the bottom of the stuffer and put it in the first sausage with a spoon.
	food4.epicurious.com /HyperNews/get/archive_swap34901-35000/34972/1.html (2574 words)

	Summer Sausage
		Increase the smoke temperature to about 120 F and continue to smoke for abut four or five more hours, or until the sausage is firm.
		Let the sausage hang in a cool place at least two weeks before eating.
		* Pork to be consumed raw, as in dried sausage, can be made completely safe and free of trichinae by freezing it to -20 F for six to twelve days.
	www.freefoodrecipes.com /beef/summer-sausage.htm (387 words)

	Summer Sausage with Jalapenos & Pepper Jack Cheese Flat Iron Meats - Source Verified & Identity Preserved
		Summer Sausage with Jalapenos & Pepper Jack Cheese Flat Iron Meats - Source Verified & Identity Preserved
		We owe a lot to our summer sausage.
		Before we even conceived the idea of Flat Iron Meats we made some of this summer sausage using our source-verified and identity-preserved beef.
	flatironmeats.com /shoponline/product_info.php?products_id=11 (152 words)

	SMOKED VENISON SUMMER SAUSAGE (Site not responding. Last check: 2007-10-20)
		Summer sausage should be stuffed into 2 1/2" to 2 3/4" x 24" beef middles.
		is a hard, dry sausage that is highly seasoned and will keep for a long time if stored in a dry place where it does not mold.
		Summer Sausage may be smoked in a cool smoke if desired.
	www.alliedkenco.com /data/recipes/summer_sausage_venison_smoked.htm (749 words)

	VOLUNTARY RECALL OF SUMMER SAUSAGE (Site not responding. Last check: 2007-10-20)
		Trenton Processing Center agreed to the action after a sample of its “Country Style Summer Sausage” tested positive for staphylococcus enterotoxin.
		Any Country Style Summer Sausage product displaying this lot number should be returned to the point of purchase.
		The Illinois Department of Agriculture has received no reports of illness associated with consumption of the summer sausage.
	www.agr.state.il.us /newsrels/r0401022.html (231 words)

	Summer Sausage and Fried Onion on Rye (Site not responding. Last check: 2007-10-20)
		Occasionally, the special sausages of local butchers are available -- meats like smoked kielbasa, bratwurst, liver sausage and summer sausage.
		Here's a summer sausage sandwich that really says "Wisconsin." Wash it down with a frostycold beer or a tall glass of milk.
		Push onions to one side of the pan, and "grill" sausage slices on both sides briefly.
	www.globalgourmet.com /food/egg/egg0796/sumsaug.html (142 words)

	Natural Beef Bratwurst and Bacon
		Our bacon and summer sausage is smoked the old fashioned way in a real hickory smokehouse.
		Summer sausage is pre-cooked and ready to serve on crackers or to top your favorite dish.
		Summer Sausage Ingredients: Grass Fed Beef, water, salt, spices, ground mustard and beet powder.
	www.americangrassfedbeef.com /grass-fed-beef-sausage.asp (444 words)

	Habanero, Jalapeno, & Cheddar Summer Sausage---2004 State Champion! French D
		Included is one each of the following: the blue ribbon award winner Bavaria Beef Summer Sausage, which is naturally hic...
		Description: This large gift box is over-flowing with some of the best sausage and cheese you will ever "sink your teeth into." A wide variety of sausage and cheese, each with its own distinct flavor.
		A mouth-watering smoked sausage made from extra lean cuts of beef and pork, spiced according to an old Burger family recipe.
	garage-shop.carsite4u.com /R_3596381-1.htm (663 words)

	Dan the Sausageman - Sausage gift baskets from the Pacific Northwest!
		Our All-Beef Summer Sausage is made the old-fashioned way.
		There are hundreds of creative ways to use Dan The Sausageman's Summer Sausage in your cooking.
		Our (not too) Hot All-Beef Summer Sausage is made the old-fashioned way.
	www.danthesausageman.com /SearchResults.asp?Cat=3 (455 words)

	Summer Sausage - AskTheBrain.com (Site not responding. Last check: 2007-10-20)
		We also have individually wrapped venison snack items--spicy venison sticks, venison jerky and delicious summer sausage.
		Jerky is one type, as are most summer sausages, pepperoni, country cured hams, dried beef and salt pork.
		Sausages such a bratwurst, salami, summer, bologna, wieners must use casings in processing.
	www.askthebrain.com /sausage_summer-.html (240 words)

	Gourmet Beef Sausage by Dan The Sausageman
		Gourmet Beef Summer Sausage by Dan the Sausageman is made the old fashioned way.
		This all Beef Summer Sausage is made the old fashioned way.
		Dan's Summer Sausage is a tasty treat, guaranteed to delight.
	www.everythingevergreen.com /danthesausagemanSausage.html (160 words)

	Venison summer sausage ?
		(loaded question) I was talked into smoking venison summer sausage for a butcher.
		I am using a calibrated digital thermometer to monitor smoker temps and a calibrated instaread thermometer to check the meat temp.
		I have never done larger diameter sausages like this before so I just went with the instructions that were given to me by the butcher.
	www.theingredientstore.com /foodpreservation/forum1/preservation.pl?read=1264 (365 words)

	Food & wine \| Summer sausage recall \| Seattle Times Newspaper
		Hempler Foods Group of Ferndale, Whatcom County, has voluntarily recalled more than 5,000 pounds of summer sausage due to an unlisted allergen.
		The company found that the product label fails to list hydrolyzed sodium caseinate (milk protein), a potential known allergen.
		The recall includes16-ounce packages of "Reser's Fine Foods, Premium Summer Sausage, Natural Smoke Flavoring Added" distributed in Idaho, Montana, New Mexico, Oregon and Washington.
	seattletimes.nwsource.com /html/foodwine/2003627991_foodbriefs21.html?syndication=rss (253 words)

	Summer Sausage Data Sheet (Site not responding. Last check: 2007-10-20)
		sausage by stuffing the meat into soup cans (must have a 3” diameter or less).
		Regardless of the method you use to shape the sausage it is important that the diameter of the sausage be
		When the sausage is done remove from the oven and place on paper towels to absorb fat.
	www.alliedkenco.com /data/data_sheets/data_ssausage.html (638 words)

	Venison Summer Sausage
		I have a Gander Mountain brand electric smoker with the water pan.
		I used it the last time I made the sausage and smoked it for 4 hours.
		Only problem is that my smoker has no settings, just plugs in.
	www.barbecue-recipes.net /pork/r1743.htm (92 words)

	Summer Sausage Pizza (Site not responding. Last check: 2007-10-20)
		Once you've put the sauce on the pizza, work quickly to apply the rest of the ingredients.
		Spread about a cup of the cheese, add the summer sausage and the other toppings as desired, then spread the remaining cheese over the top.
		The reason for putting the toppings, especially the meat slices, in between the layers of cheese is to keep it from curling up as it cooks.
	www.pstbbs.com /rcmist/pizza/pizza8.htm (225 words)

	history of summer sausage information that's hard to find Resources (Site not responding. Last check: 2007-10-20)
		We have worked hard to make sure that history of summer sausage information can be found here.
		We hope you have enjoyed the history of summer sausage resources online directory, as much as we have enjoyed researching and compiling it for you.
		Reuters - At summer film box offices plaguedby slow ticket sales, the hottest documentary this year isabout a very cold topic: Emperor Penguins in Antarctica.
	search-now130.com /sites/sausage/history_of_summer_sausage.html (591 words)

	Preserving Meats: Summer Sausage 02 - by Recipe Cottage
		for another 4-5 hours or until the sausage is firm.
		sausage to hang in a cool place at least 2 weeks before eating.
		Ask your butcher or grocer to stock it for you.
	www.recipecottage.com /preserving-meats/summer-sausage02.html (256 words)

	Summer / Sausage Recipes \| Recipe*zaar
		It is important to use fresh, not pre-cooked, sausage for this recipe.
		I found this recipe in a Weber BBQ cookbook and liked it for it's simplicity and for the fact that I could let them cook away on the grill with a minimum of supervision.
		You may want to use smoked sausage or kielbasa if metts are not available in your...
	www.recipezaar.com /r/167/381 (498 words)

	Cooks.com - Recipes - Anything Summer Sausage
		From early May to September a dazzling progression of summer produce brings with it freshness...
		Cut the bottom of the summer sausage off lengthwise to make...
		Repeat twice (15 minutes total microwave time.) Homemade summer sausage has become increasingly...
	www.cooks.com /rec/search/0,1-0,anything_summer_sausage,FF.html (174 words)

	Campers' Summer Sausage
		I hope Campers' Summer Sausage is what you were looking for.
		Campers' Summer Sausage is from the Cook'n Low Carb collection.
		Pour 1 1/2 cups water into bottom of broiler pan and place rolls of sausage on rack over water.
	www.dvo.com /recipe_pages/lowcarb/Campers-_Summer_Sausage.html (289 words)

	Summer Sausage - Curley's Sausage Kitchen
		This is the "King" of our sausage seasoning.
		During the Iowa deer season, summer sausage was by far the most popular sausage we made in our deer processing business.
		Add a touch of garlic powder for the garlic lover, or maybe a little liquid smoke for extra smoke flavor.
	www.curleyssausagekitchen.com /summer_sausage.html (94 words)

	Summer Sausage Kit
		Summer Sausage is by far our best selling seasoning.
		Kit has everything you need to make fine tasting summer sausage.
		Kit includes Curley's Summer Sausage Unit, 25-1#-fibrous mahogany chub casings, taste booster, and sure cure.
	www.curleyssausagekitchen.com /summer_sausage_kit_1.html (53 words)

	Sausage Recipe - Super Summer Sausage from Wisconsin
		Sausage Recipe - Super Summer Sausage from Wisconsin
		Roll in two or three rolls as firmly as possible.
		After trying the recipe the first time as is feel free to adjust the seasonings to your taste.
	www.dianaskitchen.com /page/favorite/super.htm (103 words)

	Sausage Making Kits, Venison Sausage Making, Summer Sausage Making
		Here you will find a variety of sausage making kits that range from venison sausage making to summer sausage making kits.
		These sausage making kits are for the people who love the taste and appearance of smoked game, sausages, salami, poultry, and fish.
		sausage recipe, making sausage, sausage stuffer, venison sausage, sausage making, summer sausage, sausage seasoning, sausage making recipe, sausage making supply, homemade sausage, make sausage, homemade sausage recipe, venison summer sausage, sausage stuffing recipe, sausage making equipment, deer summer sausage
	www.sausage-stuffer.com /sausage_making_kits.htm (169 words)

	Barbecue Recipe: Cookshack Smoked Summer Sausage
		Dry at 110ºF or until casings are dry to the touch, about 45 minutes.
		Position sausages so that they do not touch each other or the sides of the oven.
		Set smoker temperature to 165ºF. Smoke-cook for 4 hours, until internal temperature reaches 145ºF, approximately 4 to 5 hours.
	www.bigjohngrills.com /Cookshack/Beef5.html (76 words)

	[FSCLUB]Summer sausage production
		We will be making = sausage from 8:00 to 5:00 on Tuesday and from 8:00 until whatever time = we get done on Wednesday (before 5:00).
		Friday we wil package and price = the sausage which wil probably take all day.
		This will be a = pretty good time and will be a good experience for those people who may = never take meat processing but would like to see how things are done.
	www.egr.msu.edu /mailman-archives/fsclub/2001-October/000121.html (316 words)

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