The American style of making Summer Sausage is very underappreciated. We may rush our product, use citric acid to drop the PH but at the end of the day I think our process puts more very tasty meat on a cracker. One of my favorite processed meats to make here is Venison Summer Sausage. When the guys were talking about the Mixer in our Kitchen it's first and still it's most important job is making specialty sausages fresh & smoked. Glad you posted this Bud and hope all there enjoyed the Elk Sausage treat!