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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.
5. Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night. 6. After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Cover the sausage logs in aluminum foil (shiny side in), and puncture the aluminum foil in several places (small holes) to allow for drainage. 7.