A method for preparing dry sausage comprising: (a) preparing a dry sausage meat mixture; (b) stuffing the mixture into a casing or mould, or extruding into moulds, to form a sausage log; (c) fermenting the unsliced sausage log; (d) heat treating the unsliced sausage log; followed by (e) placing the sausage log onto a conveyor; (f) passing the conveyor with the unsliced sausage log thereon through a chamber; (g) introducing into the chamber a supply of conditioned air having a relative humidity below 60% and a temperature in the range of 4.44°C to 54.44°C (40°F to 130°F); (h) introducing a supply of microwaves into the chamber, wherein the sausage log remains in the chamber for 1-12 hours wherein the supply of conditioned air and the supply of microwaves are selected to reduce the moisture content of the unsliced sausage log to a predetermined moisture to protein ratio; and (i) drying the sausage log in a drying chamber for 1-18 days, wherein the conditions are selected to reduce the moisture content of the unsliced sausage log to a predetermined moisture to protein ratio, or followed by (e') drying the sausage log in a drying chamber for 1-18 days, wherein the conditions are selected to reduce the moisture content of the unsliced sausage log to a predetermined moisture to protein ratio; (f') placing the unsliced sausage log onto a conveyor; (g') passing the conveyor with the unsliced sausage log thereon through a chamber; (h') introducing into the chamber a supply of conditioned air having a relative humidity below 60% and a temperature in the range of 4.44°C to 54.44°C (40°F to 130°F); (i') introducing a supply of microwaves into the chamber, wherein the unsliced sausage log remains in the chamber for 1-12 hours, wherein the supply of conditioned air and the supply of microwaves are selected to reduce the moisture content of the unsliced sausage log to a predetermined moisture to protein ratio. (a) preparing a dry sausage meat mixture; (b) stuffing the mixture into a casing or mould, or extruding into moulds, to form a sausage log; (c) fermenting the unsliced sausage log; (d) heat treating the unsliced sausage log; followed by (e) placing the sausage log onto a conveyor; (f) passing the conveyor with the unsliced sausage log thereon through a chamber; (g) introducing into the chamber a supply of conditioned air having a relative humidity below 60% and a temperature in the range of 4.44°C to 54.44°C (40°F to 130°F); (h) introducing a supply of microwaves into the chamber, wherein the sausage log remains in the chamber for 1-12 hours wherein the supply of conditioned air and the supply of microwaves are selected to reduce the moisture content of the unsliced sausage log to a predetermined moisture to protein ratio; and (i) drying the sausage log in a drying chamber for 1-18 days, (e') drying the sausage log in a drying chamber for 1-18 days, wherein the conditions are selected to reduce the moisture content of the unsliced sausage log to a predetermined moisture to protein ratio; (f') placing the unsliced sausage log onto a conveyor; (g') passing the conveyor with the unsliced sausage log thereon through a chamber; (h') introducing into the chamber a supply of conditioned air having a relative humidity below 60% and a temperature in the range of 4.44°C to 54.44°C (40°F to 130°F); (i') introducing a supply of microwaves into the chamber,