High pressure processing (HPP) uses isostatic pressure to evenly apply great pressures to foods on all sides of the foods. Because the pressure is isostatic, the food is not deformed, so long as there is no internal cavity in the food. The pressures used are preferably from about 100 MPa (about 14.5 ksi) to about 1000 MPa (about 145 ksi), and the temperature rise is preferably limited to about 3.degree. C. (about 5.degree. F.) per 100 MPa (about 14.5 ksi). The high pressure dramatically reduces pathogens in the food so processed, as much as a four or five-log reduction in counts of colony forming units (CFU). The process has been shown to be effective in achieving these reductions in E. Coli, listeria, and salmonella. Pieces or sticks of beef jerky or sausage may be processed via HPP and combined with cheese to form a food product with a long shelf life.