snack sticks in the salami chamber?

[wildvenison]

Hello,
Could anyone please advise me with a snack stick recipe for drying/finishing in the salami chamber (not hot smoked) ? What weight loss are we targeting to have a shelf stable product?
Many thanks for the help again!

 

[indaswamp]

For shelf stable, pH to below 4.5 (Aw 0.90) OR Aw to below 0.85 which is about 45% weight loss.

I don't like the pH down to 4.5.....too tangy so I drop it to around pH4.75 and dry to 40-45% weight loss. I have some fermented snack stick recipes posted...

 

[wildvenison]

Thank you again! Yes I found a fair few fantastic recipes, amazing forum and contribution from the members!