It is my understanding that the shelf life of properly made summer sausage is a long time but internet searching turns up a variety of answers. I'm pretty sure that storeed in a cool dry place like hanging it under my stairs it would be fine for the winter. Would vacuum sealing it add to the shelf life or harm the sausage by not allowing it to breath? Normally I cut them in half and freeze until I want to get more out.
Reason I ask is 1 doe dropped off at the Amish village makes an enormous amount of summer sausage for very little cost. The jerky is $3.75 per lb but like wise has a very long shelf life stored in a brown paper bag. Since in KY I can kill 4 deer per season I could be up to my ears in summer sausage rather cheaply with a never ending supply of friends who would like to have some. Not to mention all the deployed troops I like to send it out to.
As far as fresh meat goes I seem to have a never ending supply of squirrels here at my house.
