Sqwertz wrote:
> 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>
No you're right. Some commercial versions claim to be
(and no doubt are) fully shelf stable, but the classic
semi-dried homemade version doesn't keep as well as a fully
dried product. There are degrees of drying.
Here'a another guy who knows his stuff. He gives a
definitive answer:
http://schmidling.com/saus.htm
If you're into cheesemaking you should check that part of
his site too.
--
Mort