I am a frequent user of the H-unit Summer Sausage recipe. I want to add a little sweetness to the taste. Can I add sugar cure or just some kind of sugar to the recipe? What kind of sugar and how much to change the taste. I know it’s trial and error to find the taste I want. But I may get closer and avoid pitfalls by asking questions. Thanks

Yes, sweet bologna is the goal. But sweet summer sausage. But without the acetate.

Will post how it turns out after I cook it tomorrow.

Thank you to those that responded

Hello,
Thank you for following up.
I made a 5lb batch.
H-unit and cure per recipe
White sugar - 2oz

Cooked until internal temp of 160 degrees
Quenched to stop cooking
Refrigerate overnight.

Let hang in basement 6 days after cook.

Taste- I could taste a small hint of sweet compared to non-sweetened sausage. But not enough. I think increase sugar 3-fold.

Note: I added sugar to my seasoning and got nervous that I was adding too much sugar. But this is a work in progress. I will get closer next time.

Thanks again
Darrell