The ingredients on MeatCrafters' salamis list dextrose, but there is no sugar on the nutritional label…why is that?
The natural sugars in the meat, dried milk powder (if any is used), and the dextrose we add to the meat mixture are all converted to lactic acid by the fermentation bacteria. There has to be enough “food” for the fermentation bacteria to lower the pH of the salamis beyond the limit at which harmful bacteria can no longer survive. All the sugars are consumed and we have a naturally preserved salami.
What is curing?
Curing is the process of preserving meat by adding salt and a curing ingredient. We use celery powder as an all natural source of the curing element. The salts both dry the meat by drawing water out and prevent the growth of harmful bacteria by permeating the cells of the meat. Bacteria cannot grow if there is insufficient available water for them to live. The use of celery powder prevents the growth of the bacterium that causes botulism, a very serious form of food poisoning. We use both curing and fermentation to preserve our salamis and other cured meats. A side benefit is that these processes make our cured products extra delicious.
Do our salamis contain any allergens?
Skinny Salamis™ do not contain any of the following allergens:
- Tree nuts*
- Fish or Shellfish
- Sesame Seeds
- Sulphur Dioxide
What does "all natural meats" mean?
All of our products are made only with meats raised on an all-vegetarian diet, and without antibiotics or growth hormones.
Do my Skinny Salamis™ need to be refrigerated?
No! Skinny Salamis™ are shelf stable at room temperature for up to 9 months, so they are the perfect snack to keep in your backpack, lunch box, or even your glove compartment or bug-out bag!
How do I store my sausages and salamis?
Because we don't use any chemical preservatives in our fresh sausages, they should be stored in the freezer until you are ready to cook them. They will keep for about 5 days in the refrigerator after thawing. If the fresh sausages have been in your refrigerator they can be refrozen as long as the pack hasn't been open.
Our salamis and other charcuterie should be stored in the refrigerator for maximum shelf life. The salamis can be rewrapped in the same paper they came in and kept in the low-humidity drawer of your fridge. For the best quality, we recommend enjoying our salamis within 8 months of purchase.