Summer Sausage has always been one of my favorite snacks, but there’s all kinds of weirdness that goes into preserving some of the (admittedly delicious) grocery store brands. About a year ago, I looked into whether or not we could do it ourselves, and it turns out it is very easy! I’ve yet to make this sausage look pretty, though I did a better job of shaping them this time, but they would be nice in a gift basket. While there is still some curing going on, it’s controlled and it’s nice to know what’s in it. And we can make it with a leaner meat and spices to taste. It freezes very well, especially if you vacuum seal it. The measurements below are what we like, but you can absolutely adjust them (except for the curing salts to meant ratio).