Beef & Pork Summer Sausage
Old Amish Mennonite Summer Sausage Recipe that is hand made to this day. Pit smoked for two weeks with natural hickory & maple wood, air cured for 3 weeks. Our Summer Sausage is very popular with customers far and wide.
The cloth bag allows the summer sausage to breathe, and can be hung in a cool place to continue to dry and cure until it gets to your desired texture. To prevent it from getting dryer (and harder to slice), keep it in a plastic bag or airtight container in the fridge or freezer, pulling the cloth bag back as you slice and enjoy. It will easily keep for a year or more but it never lasts that long in most homes!
Try It On Pizza And Thank Us Later!