Homemade Venison Summer Sausage question

[bigfish98]

OK, I am planning on making some homemade venison summer sausage.  If it turns out well, I was thinking of giving it out for christmas presents.  My question is can I vacuum seal it and ship it without it being packed with ice or ice packs?  I know a lot of beef summer sausage at the store is just on the shelf at room temp, but without all the preservatives, will the homemade stuff be ok if treated the same way?  I don't plan on letting it sit on my counter for a few weeks before sending it, but I wanted to keep my shipping costs down. 

Bigfish

 

[cooknhogz]

I would ship in dry ice. I wouldn't ship not chilled some way.

 

[BGKYSmoker]

I freezer wrapped SS and vac sealed (no ice or dry ice) to both my sons in Iraq and Afghanistan multiple times and they said it was great.

 

[boykjo]

1 to 2 days unopened or opened	1 to 2 days unopened or opened	1 to 2 months
(not applicable)	3 to 4 days	2 to 3 months
Whole, 6 weeks in pantry; indefinitely in refrigerator.	3 weeks	1 to 2 months
2 weeks	7 days	1 to 2 months
2 weeks	3 to 5 days	1 to 2 months
3 months	3 weeks	1 to 2 months

[th=""] Sausage Storage Chart [/th] [th=""] Type of Sausage [/th][th=""] Refrigerator - Unopened [/th][th=""] Refrigerator - After Opening [/th][th=""]Freezer[/th] [th=""]Fresh Sausage, uncooked[/th] [th=""]Fresh Sausage, after cooking by consumer[/th] [th=""]Hard/Dry Sausage[/th] [th=""]Hot Dogs and other Cooked Sausage[/th] [th=""]Luncheon Meats[/th] [th=""]Summer Sausage (Semi-dry)[/th]