Where's the dry pack?. I always loved this summer sausage in the dry skin version and not the plastic wrap. Is that still available? I'm nursing a half chub that I slice very thin. Hope to see it soon in White Bear MN again. — FrankSee All Reviews
To freeze summer sausage, wrap in wax paper or meat paper, date and freeze for up to three months. To thaw, remove from freezer and set out on counter to prevent molding.
Beef and pork, salt, dextrose, natural spices, monosodium glutamate, garlic, sodium erythorbate, lactic acid starter culture, natural flavoring, sodium nitrite.