Hello everyone! I have seached for info with little luck. I need to know if there is a way to make venison/pork summer sausage for dry storage. The summer sausage in the store isnt refrigerated and thats what Id like to go for. We just made 25 pounds worth of venison summer sausage. I used 15 pounds of deer meat and 10 pounds pork. I went with a prepacked summer sauage kit from Gander Mountain (PS seasonings and spices) and used mahogany fibrous casings. There was cure in it and it smoked all night. This morning I opened some for a sample and it is delicious but....juicy!
We went into it kind of blind because we always do either jerky or ground sausage to freeze. We assumed we could store it in a cool, dry area without having to refrigerate or freeze. We made our rolls huge. They average 3 pounds each after smoking.
We just followed the directions on the bag of cure for making it, but it said to drop in a cool water bath. Im not sure if water seeping in caused the juices or if its common, but our assumption and goal is to make summer sausage that we can dry store without the need for refrigerator/freezer. Any info would be great!!!
Last edited:
