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Permalink Barnaby Dorfman. December 30, 2009. Generally no, summer sausage is shelf stable and has enough preservatives, including smoking, to stay out of the refrigerator. Of course, you want to read the packaging to see if the manufacturer suggests otherwise.
Step 1, Gather and combine the necessary ingredients to make summer sausage. Check the pantry for curing mix, mustard seed, garlic powder, cayenne pepper, salt and liquid smoke before going to the store. Buy 5 lbs. fresh ground meat, or defrost previously-purchased meat. Place the 5 lbs. (2.27 kg) of sausage meat into a large mixing bowl and begin breaking it up by hand. Use any ground meat you want ...Step 2, Cover the summer sausage mixture with plastic wrap and refrigerate for 3 days ...