Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is best stored in vacuum sealed packages in the refrigerator or freezer until it is ready to consume. Summer sausage can be either dried or smoked, and some sort of curing salt is almost always used. How long is venison summer sausage good for? Summer Sausage - Step-by-Step Instructions. Grind the Meat - The first step in making delicious summer sausage is to grind the meat with a meat grinder. Enjoy these Cured Sausage Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! https://www.allrecipes.com/recipe/165716/gramps-venison-summer-sausage If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking. These are the most complicated of all sausages to make, as the drying process has to be carefully controlled. This makes it well suited for curing products that require long curing times. Seasonings may include mustard seeds, black pepper, garlic salt, and sugar. Dry Sausage - Made from a selection of meats. The meat should still come out pink in the middle when it is finished cooking. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Time to cure. We make it simple with our easy to follow instructions and pre-measured cure in every package. Backwoods Sausage Seasonings have been delighting customers since 1991. Once you open the package, store it in a tightly sealed reusable bag or tightly cover the end with foil or some other sort of wrap. Once produced this type of sausage can be readily eaten, and will keep for very long periods under refrigeration. The sharp “tang” of the summer sausage will increase the longer it is refrigerated. If done correctly, you can cut the cure down by ½ tsp per pound of meat. Each seasoning package includes a packet of Cure. Summer sausage is usually a mixture of pork and other meat such as beef or venison.Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Dry cure products can take as long as several weeks to several months to fully cure. Letting it cure too long will make it too salty as well. Summer sausage was a German innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration. That’s because traditional summer sausage is a semi-dry sausage that features three different types of preservation, a method that has been used for hundreds of years. https://www.barbecue-smoker-recipes.com/making-smoked-sausage.html Store stuffed casings in the refrigerator for up to three days (but at least overnight). 5. * This sausage does require a cure.