Has anyone made this style of sausage?? It sounds like a type of summer sausage. Hormel and Wikstrom's both sell it and refer to it as a Swedish dry sausage. The Hormel version is popular in Kauai where it used to make musabi. Goteborg Swedish dry sausage MeatsMetricUSpork butt400 g0.88 lb.beef chuck400 g0.88 lb.pork cheeks (jowls) or bacon200 g0.44 lb. Ingredients per 1000g (1 kg) of meatsalt28 g5 tsp.Cure #22.5 g½ tsp.dextrose (glucose)2.0 g⅓ tsp.sugar2.0 g⅓ tsp.white pepper3.0 g1½ tsp.cardamom2.0 g1 tsp.coriander2.0 g1 tsp.T-SPX culture0.12 guse scale Instructions Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate. Mix all ingredients with meat. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. Cold smoke below 20º C (68º C) with thin smoke for 24 hours. Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost. Store sausages at 10-15º C (50-59º F), <75% humidity.