On Mon, 18 Jan 2010 15:12:00 -0600, Sqwertz wrote:

> 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?

I just looked them up and they claim to be dry fermented sausages.

They don't taste fermented and they sure aren't very dry to me.

<shrug>

-sw