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  2. Summer sausage - Wikipedia

    en.wikipedia.org/wiki/Summer_sausage

    Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef , pork , or sometimes venison . [ 1 ] Summer sausage is fermented , and can be dried or smoked , and while curing ingredients vary significantly, curing salt is almost always used.

  3. Lebanon bologna - Wikipedia

    en.wikipedia.org/wiki/Lebanon_bologna

    Lebanon bologna has a distinct, tangy flavor, more so than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness to the traditionally prepared versions of the product; increasingly, liquid smoke is used as a substitute [citation needed] for this costly time- and labor-intensive process.

  4. List of sausages - Wikipedia

    en.wikipedia.org/wiki/List_of_sausages

    Size about 10 cm long, 3–4 cm wide. ... "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, ... Salchichón – Spanish summer ...

  5. 14 Summer Sausage Recipes That Go Beyond Cured Meat Boards - AOL

    www.aol.com/14-summer-sausage-recipes-beyond...

    Traditional, smoked venison summer sausage blended with pork for the best moisture content and flavor. Get the recipe: Venison Summer Sausage. Belly Full. ... 'Has been a long road'

  6. Salchichón - Wikipedia

    en.wikipedia.org/wiki/Salchichón

    Sliced salchichón Picos ibéricos of Jabugo: salchichón sausage served with bread sticks Left to right: pâté de Ibérico, salchichón, and chorizo. Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination. [1] It is made with pork, although some recipes use other meats including ox, veal, or ...

  7. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...

  8. Goteborg musubi - Wikipedia

    en.wikipedia.org/wiki/Goteborg_musubi

    Goteborg sausages, named after the second largest city in Sweden, is a type of summer sausage of beef and pork. Being a cured, dried, and smoked sausage, cooking it is not necessary, and like other summer sausages, it historically could be kept without refrigeration. [6]

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