Summer sausage is the general term for any sausage that can be kept without the need of refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef and venison. Summer sausage can be either dried or smoked, and curing ingredients can vary significantly, although some sort of curing salt is almost always used. Seasonings may include different types of sugar, mustard seeds, black pepper and garlic salt. i have a big saugage ... Refrigeration (from the Latin frigus, frost) is generally the cooling of a body by the transfer of a portion of its heat away from it. ... Hormel Pork Loin Filets This article is on meat. ... Beef is meat obtained from a bovine. ... Venison is most often associated with the meat of deer, but it also includes the meat of moose, elk, caribou, and antelope. ... A sugar is a carbohydrate which is sweet to taste. ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Black pepper is a seasoning produced from the fermented, dried, unripe red berries, called peppercorn, of the plant Piper nigrum. ... Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ...

In spite of its name, summer sausage actually tends to be made in the autumn, during traditional hunting seasons in North America and Europe. Summer sausage, like all sausages, makes use of leftover scrap meat and organ meat that would otherwise be wasted. Autumn colours at Westonbirt Arboretum, Gloucestershire, England. ... Hunting is, in its most general sense, the pursuit of a target. ... It has been suggested that Northern America be merged into this article or section. ... World map showing location of Europe Europe is geologically and geographically a peninsula, forming the westernmost part of Eurasia. ...