On Mon, 18 Jan 2010 12:08:03 -0800 (PST), Cam wrote:

> On Jan 18, 12:41*pm, "piedmont" > wrote:
>>
>> Hi Mort,
>> I read the description of the book and it sounds interesting, whats th deal
>> about salami they mentioned and it being fermented, I never heard of thif
>> fermanted thing with sausage, give us some insight.
>> piedmont
>
> Ever has summer sausage? It is fermented. Whenever I'm passing through
> Elmira Ontario I stop and get some from a Mennonite farmer. It's
> awesome stuff.

Most summer sausage I've had isn't fermented. Nor dry. But there
are fermented sausages that are not dry or shelf-stable (Lebanon
bolgna, for example).

Which is a good question: Some of the mass-produced summer sausages
are neither dry, but are shelf-stable (when vac-packed). What
category do these fit into?

But the better summer sausages are always refrigerated. Unlike
Hickory Farms.

-sw