What is the difference between the Ozark and Beef Summer Sausage?
The Ozark Summer Sausage was first introduced in the late 1950’s followed by the Beef Summer Sausage added in the late 1960’s. Our first two flavors remain our top sellers today. They are both cooked and smoked using natural hickory sawdust. The significant difference between the two is the type of meat used. Our beef sausage used 100 % beef and the Ozark uses a mixture of beef and pork.
Why are some of the summer sausages under refrigeration and some unrefrigerated (shelf stable)?
Our original summer sausages described above require refrigeration. Through a fermentation process, we now have our Ozark and Beef Summer Sausages available as shelf stable. This allows for the convenience of storing without the need for refrigeration until the package is opened. Even though the recipes are virtually the same as their refrigerated counterparts, the flavor is altered somewhat. Through the fermentation process, the summer sausage acquires a unique tanginess that some people find desirable. People who favor our original blends may consider the shelf stable sausage to be less appealing.