JohnG5 it looks like this is for just normal summer sausage. We are wanting to do the dry aging sausage that you would hand in a basement for several weeks.

So we have always made just normal summer sausage with our deer. It’s been 80% deer and 20% pork and used the h summer sausage seasoning. This year we were wanting to try and do some of the cured dry summer sausage that you hang in the basement for several weeks. I was curious if anyone had any instructions on how to do that and what all is needed to make this style sausage.

Unfortunately we were not even drinking. Now I have nothing to blame this on besides us not paying attention. I just hope it’s not so bad that you can’t even eat it. What do you all think?

I was curious we were making summer sausage and bought your all’s summer sausage seasoning and encapsulated citric acid. We completely forgot the package of citric acid we bought was for all 100 lbs of stuff we were making and actually added it all to a 25 lb batch and then stuffed it. Will this cause any issues having that much citric acid?