Snack sticks, along with jerky, are an increasingly popular option for people looking for a fast, portable, high protein snack food. Most snack sticks are a cooked product (heated to 68-70 C). Some are smoked and / or dried as part of the manufacture. Fermented snack sticks, on the other hand, are an interesting subset of salami products.
To overseas readers, I apologise that the links to suppliers are all UK based, however, the information is relevant regardless of that.
Many governments have rules about the production of commercial salami products even if it’s only the level of curing salts that are allowed in them. The USA and Canadian authorities also have rules governing the time drying and time allowed for fermentation – it’s to those rules I’ve looked for good practice in those areas. It makes sense for home producers to follow those rules or at least make informed decisions about choosing not to.
Continue reading The Salami Making Process
