Basics of sausage making:
 

Typical Semi-Dry Sausage (Summer Sausage, Salami) ingredients and process:

 Meat (ground beef and/or ground pork)               

 Salt (8g/1lb meat), sugar (3g/1lb meat), nonfat dry milk (15g/1lb)

 Cure #1 -Nitrite/Salt mix (1g/1lb), spice blend (12g/1lb)

 For best results measure all ingredients using a scale

 Preparation steps:

 Mix all dry ingredients together thoroughly

 Mix meat with dry ingredients

 Stuff into Budello 3 lb fibrous casings 2 ½ x 20 in mahogany

 Oven or Smoker Cook at 175-180F for about 8-9 hours

 Chill cooked sausage chubs in ice cold water immediately