The objective of the research study was to compare the shelf life of dry fermented sausages made from fallow deer and beef meet; the comparison was made on the basis of both the intensity of proteolytic transformations and physicochemical changes occurring therein and their effect on the colour and texture parameters of the sausages studied. There were produced four experimental batches of sausages from fallow deer meat and beef meat: C –control batch with cured salt added (2.8 %); S – reference batch with sea salt (2.8 %); SAW – the tested batch with the addition of sea salt (2.8 %) and acid whey (5 %); SAA – the tested batch with the addition of sea salt (2.8 %) and sodium ascorbate (0.05 %). In order to assess the intensity of proteolytic transformations, the contents of total nitrogen (TN) and non-protein nitrogen (NPN) were determined; based on the measured content amounts, a proteolysis index (PI) was calculated. The physicochemical changes were assessed on the basis of the measured pH level and water activity (aw) after the fermentation process accomplished (0) and after the half-year (180) and one-year storage (360) under the refrigerated conditions. After 180 and 360 days of storing the products, the  colour of the sausages analysed (CIE L*a*b*) was determined and an instrumental analysis of the texture  properties was performed. The results obtained indicate a significant effect of storage time, the type of meat and  the additives used on all the parameters analysed. It was found that the fallow deer sausages were more  susceptible to the adverse changes occurring during long-term storage (higher values of pH and water activity,  more advanced proteolysis transformations). Regardless of the meat type, sausages produced using acid whey were characterized by similar values of the characteristics studied during long-term refrigerated storage compared to the control variants with the curing mix added. Only in the case of beef sausages the addition of acid whey and sodium ascorbate made it possible to hold down the pH value and water activity and  to limit the intensity of proteolysis transformations and adverse changes in colour and texture properties during  storage of those products.