It is the time of year that many small meat processors are busy processing venison for hunters. Summer sausage is a popular item among hunters. It is characterized by a distinctive tang associated with its reduced pH and a slightly firm texture, which is associated with its reduced moisture content. Summer sausage is classified as a semi-dry sausage because the finished moisture content is less than the starting moisture content. Traditional summer sausage is shelf stable, meaning it does not require refrigeration. To produce shelf-stable summer sausage you must achieve a required pH and water activity. You must monitor these attributes during processing and document that they achieve the required values. Also, traditional summer sausage is often fermented to achieve the desired drop in pH which necessitates a longer processing schedule.

However, venison summer sausage can be produced as a fully cooked, not shelf-stable product. This style of summer sausage requires refrigeration, but it can be processed in a manner that allows it to have the characteristics of traditional summer sausage — reduced pH and a slightly firmer texture — and at the same time be quick and easy to produce. Since it is not shelf stable you are not required to achieve specific pH and water activity levels.