Venison summer sausage is a semi-perishable processed meat made from deer species, popular in North America. It is cured and not completely dried, and often less regulated than other meats. It is commonly made by individual hunters and can be preserved using smoking, drying, and various herbs and spices.
Venison summer sausage is a semi-perishable type of prepared meat and can last longer than fresh steaks or other similar products. It is a variety of summer sausage, a type of processed meat that is made to keep under less controlled conditions. This food is enjoyed in many places where deer species exist.
On some continents, the word deer, or its translation, could suggest any kind of wild game. In many English-speaking regions, particularly North America, venison has come to mean specifically the meat of the American deer, a creature that inhabits many of the wilds of North America. Venison is often processed into various forms, similar to other meats such as beef or pork.
Venison summer sausage is cured and cured, but not completely dried. Cured meats each have their own specific food safety protocols, and this is especially true of venison summer sausage. Anyone who has had access to this type of food should be especially careful about using it after a possible spoilage date.
One of the very commonly recognized aspects of the use of venison in North America is that this meat is generally produced by individual hunting and is not often produced by large food processing companies. As a result, venison is often less regulated than other meats which usually go through a USDA inspection process. Various rules apply to the sale or trade of deer meat products that are not USDA inspected or approved.
Foods like venison summer sausage are more popular in places where communities focus on killing and processing their own meat. In places where residents tend to prize individual autonomy, families can subsist on venison products year-round, rather than buying USDA-approved foods, such as processed beef and pork, at local supermarkets. One means of sustaining this livelihood is to cure meat in specific ways.
Smoking and drying are common methods of curing venison summer sausage. Some manufacturers of this convenience food also use citric acid or other preservatives to help slow bacterial growth. Other recipes may call for various brewing methods.
When making venison summer sausage, a variety of herbs and spices are in common use. Some frequent additions include garlic, mustard seeds, salt, pepper, sage, oregano, and other flavorings like rosemary. Each recipe is unique in its own way. Many of these creations develop based on trial and error as a hunter slowly figures out how to preserve his kill for the long haul.
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