I was talking about the summer sausage I was making in my post about encapsulated citric acid and Trapper asked me for the recipe. I told him I would do a full write-up with QView the next time I made some. Here it it is: I think this is adapted from Rytek's book. I wrote the recipe down and can't remember where I got it from. 6 lbs venison 2 lbs pork butt 2 lbs fatback or pork trimmings 1 Tbs (8g) black pepper 6 Tbs (80g) kosher salt 4 Tbs (32g) dextrose 2 tsp (12g) DC salt #1 1 Tbs (4g) ground coriander 1 Tbs (6g) ground ginger 1 tsp (2g) ground mustard 1 tsp (4g) garlic powder 6 Tbs (72g) corn syrup solids __________ 17g Encapsulated Citric Acid or 6 oz. (170g) Fermento 16 oz ice water 1.5 lbs Cheese (optional) cut into small cubes (approx 3/8" square) Beef middle casings Chill meat and fat. Grind through a 3/16" plate. Place meat & fat in a tub and mix in all ingredients (except citric acid/fermento, ice water, and cheese) well. Refrigerate packed well and covered tightly for 2 days, then regrind through a 3/16" plate. Add water, citric acid/fermento and cheese cubes (optional) and mix until well incorporated (mix as little as possible). Note: The encapsulated citric acid must not be put through the grinder. If the encapsulation is broken, it will release the acid too soon and cause your sausage to have a bad texture. Pack meat into stuffer and stuff into beef middles (make as long as desired or as long as your smoker will accommodate) tying with butcher string. Hang on smoke sticks and dry at room temp with a fan blowing on them for 4-5 hours. Place in a preheated smoker @ 120-130F. Apply smoke at this temp for 3-4 hours or until the desired color is achieved. Raise temp to 165F and cook until internal temp reaches 152F. Shower with cold water and put in an ice bath to lower temp below 120F. Hang @ room temp for 1-2 hours. Keep out of drafts. Place in fridge for 24 hours. Pork butt and back fat (beautiful stuff) being ground. Already ground venison All the spices (but not the encapsulated citric acid) ready to be mixed in. Mixed, covered tightly with plastic wrap, and ready to refrigerate for 48 hours. After 48 hours. The meat has darkened considerably, the cure has done it's job. Wanting to know if I need any "help". Sorry didn't take a pic after regrinding the meat. Beef middles on the stuffer Some of the finished product after the ice bath. Close up. Should have used a sharper knife to show the definition better.