An Ultimate Guide To Curing Summer Sausage

Curing summer sausage can bring your food a rich taste. Moreover, thanks to the curing process, you can keep it for months. 

So what do you know about curing meat? Have you tried once and thought about making it yourself? will be your companion if you want this experience because our guide has everything you need. Let’s check before taking your first step! 

Does Summer Sausage Need to Cure? 

It depends on your preference, but most people choose cured summer sausage because of two reasons:


Preparing summer sausages is a long and arduous process. Even if you have a smoker, it may take one to three days for the food to be done. 

On the other hand, after curing, your sausages can last for a long time. You can take them out any time to eat; it only takes a few minutes to prepare. 


Curing can prevent botulism, which may happen if you cook your food at a low temperature.

Botulism is also a potentially fatal illness from toxicity induced by the Clostridium botulinum bacteria.

Besides, using a curing salt when preparing summer sausage is essential to stop the development of dangerous germs that could be dangerous to your health.

The procedure of curing is essential for lengthening a summer sausage’s lifespan. It will stay edible in your refrigerator for months.  

Tips For Curing Summer Sausage 

Curing summer sausage may seem hard for beginners. If you are among them, read this guide to simplify your work. 

Curing process

Let’s go over the whole process of curing summer sausages.

  • Choose your favorite meat and proportion for the mixture. The meat should have more fat because you need about 30% of fat to have the best outcomes. 
  • Add some beef or pork fat if you’re using leaner meat. Additionally, a little non-fat milk can help bind the sausage and prevent the fat from clumping.
  • Add the spices to the meat mixture. The typical options are mustard seed, cayenne, garlic, thyme, ground pepper, chile, and cloves.
  • Mix all ingredients together before adding the curing salt.
  • You should thoroughly combine the ingredients and achieve the meat’s sticky texture. Mixing with your hands can be a good idea. 
  • After blending everything nicely, put the sausage mixture in a freezer bag or a bowl and chill it to start curing. 
  • You can grill or smoke your meat after stuffing it into casings. 
  • Set the smoker between 110°F and 130°F until the color satisfies you. Then, raise the temperature gradually to 150-170°F. Finally, please set it to 190°F. 
  • If you don’t have a grill or smoker, you can still make summer sausage in the oven. Keep the temperature at the lowest heat, often 170°F, and then gradually raise it to 190°F.
  • You should expect the process to last from half a day to three days.
  • Additionally, let the sausage rest and gently dry after smoking. It may require a few days to one week. Then, you can serve your food. 

Extra tips 

Now you know how to cure summer sausages. The following tips will help you yield better outcomes. 

  • Generally, use one tablespoon of curing salt for every pound of meat while making summer sausage.
  • If you notice any odd smell or taste, throw your meat away. It is best to avoid eating summer sausage if it doesn’t have the right flavor of cured meat. 
  • Remember to knead the meat mixture at least once during the curing period.
  • Check that the mixture weighs less than before curing it and storing it in the refrigerator.

Best Curing Salt for Summer Sausage 

The curing salt for sausages is a combination of table salt, NaNO2 (sodium nitrite), and NaNO3 (sodium nitrate). 

You can buy pre-mixed curing salts, which have the correct proportions.

Some people confuse curing salts with Himalayan salt because of their similar pink color. Make sure that you buy the right one for curing meat. 

There are two kinds of curing salts, Salt #1 and Salt #2. Often, people use the first one for summer sausages.  

Curing Salt #1

Curing Salt #1 have different names, such as Insta Cure#1, Prague Powder #1, and pink curing salt. This salt serves as a short-term cure and works for semi-dry sausages. 

Curing Salt #2

You can call this salt Insta Cure #2, Prague Powder #2, or slow cure. Unlike Salt #1, it serves long-term cures. Hence, it’s suitable for summer sausages. 

Methods For Cooking Cured Summer Sausage

Cured sausage has a nice taste, but you can even boost its flavor by cooking it properly. Here are three ways to do it: 


Traditionally, people cooked summer sausages by smoking. This method requires preheating the smoker before adding the links.

After that, keep turning your sausages for several days until they dry. A meat thermometer can help you check if your food is ready.


These days, people prefer baking their sausages. If you choose this method, you will deal with the oven’s heating temperature to ensure that you won’t overcook your food. 

The advantage of using an oven for baking summer sausage is that it doesn’t require many tools or ingredients. 

Moreover, you can serve your food after leaving it in the oven for a few minutes.  


After preparing the mixture, place your sausages in the frying pan and fry them for about five minutes. 

This method can even work with uncured sausages. The high heat applied in the pan is enough to cook your food.  


Curing summer sausage is not a complex task. Following our guide, you can make your own food and store them to use for months.

Hopefully, you will find this article helpful. For any further information, please feel free to ask. Thank you for reading!

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