The Real Secret to Tangy Summer Sausage.

If your homemade summer sausage turns out dry, crumbly, or lacks that classic butcher-shop tang, you're missing two critical steps! In this episode of Makin' Bacon, we're making real smoked summer sausage from scratch. We break down how to prevent fat smear, hit a rock-solid protein bind, and use encapsulated citric acid the RIGHT way for that perfect snap and tang. Affiliate links: commission based Meat grinder: https://amzn.to/4gP1KZp Sausage stuffer: https://amzn.to/4674bBD Casings: https://amzn.to/4ihoW53 Encapsulated citric acid: https://amzn.to/3Vc701T Traeger: https://amzn.to/4iv2TIf ingredients: beef:900g pork:1056g fat:392g salt:47g curing salt:5.8g garlic powder:8g binder:94g sugar:11g mustard seed:11g black pepper:8g coriander:6g all spice:2g nutmeg:2g encapsulated citric acid:23g water:235g #SummerSausage #SausageMaking #BBQ #SmokedSausage #MakinBacon #OutdoorCooking #MeatSmoking #howtomake ##howtomakesausage #barbecue #backyardcook Chapters: 00:00 intro 00:28 ingredients 00:47 mix spices 01:21 grind 01:34 mix in ingredients 02:24 stuff 03:10 smoke/bake 04:13 slice 05:11 taste test 05:33 recap 06:05 outro