I was totally inspired when a colleague at work decided to make summer sausage. I love that sort of thing. I have always been fascinated with charcuterie, making my own duck prosciutto, cured salmon, ground sausage links, pates, and terrines, but have generally stayed away from actually curing meats because curing seemed just too precise, difficult, and frightening. I mean, pink salt? Saltpeter? Sodium Nitrate? I don't have a smokehouse, curing chamber, or the patience for long cured meat making.
Summer sausage is different. It's easy, quick to make, and uses a very tame sounding Morton's Tender Quick Salt for curing. No laboratories involved. Morten's Quick Salt does contain 6 % sodium nitrate which is essential for curing. At least it's not pink or acrid smelling. It simply looks like salt.