The safety of uncooked fermented. dried sausages relies upon controlled fermentation and drying that inactivates pathogenic bacteria. Current guidelines for the production of fermented sausages by the United States Department of Agriculture (USDA) Food Safety Inspection Services (FSIS) and related research highlight specific safety parameters. The confidence that processing steps. https://www.roneverhart.com/Russell-s-Reserve-Single-Rickhouse-Bourbon-Camp-Nelson-C/