Any tried the LEM backwoods sausage making kit?

[danmat]

I knew I was going to have to do some research, thanks for the tip.
Dan

[Delkal]

Slightly OT but fermenting sausages makes the meat acidic and that with the salt preserves it enough so it doesn't need refrigeration. This is why it is called summer sausage. They make it in the fall and as long as it is stores somewhere relatively cool you can eat it in the summer (it was not made in the summer). Same goes for dried sausages like pepperoni. With a traditional pepperoni the pork isn't even cooked but once it dries and loses ~30% moisture it is safe to eat.