It is important for safety in dry sausages and smoked meats, which spend time unrefrigerated or at very low heat.

The dry sausages are cold smoked and hung to cure before use.

An important application for inline grinding systems is dry sausage or fresh sausage production.

Charles Johnson stabbed at his dry sausage and rice over dinner.

Droge worst simply means dry sausage, referring to drying process and texture of the product.

One of the most popular products is a well-seasoned dry sausage ($6.99 a pound).

This mixture is used for dry sausages that require a longer drying period which requires the presence of nitrate.

In the English-speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted:

S. carnosus was originally isolated from dry sausage and is involved in the production of meat products.

Today, most salamis and dry sausages in the United States are cooked, not cured.