Dry sausage makes reference to fermented sausage which undergoes a moisture loss of up to 25% of the total.
Final water activity ranges from .85-.91. Typical pH ranges from 4.7-5.0. Many dry sausages are shelf-stable due to low water activity. With moisture protein ratio max. range of 2.25-3.7. Examples are Pepperoni, Salami.
Ref: 120887/2006-10-07