Innovative strategies have been developed to enhance consumer acceptance of reformulated meat products, with the incorporation of probiotics emerging as a promising approach. However, this strategy is challenged by the adverse conditions probiotics face during processing, storage, and gastrointestinal (GI) passage. Key obstacles include low water activity, acidic pH, and the presence of curing salts in meat products, which compromise probiotic survival. Additionally, many probiotics are highly sensitive to the low pH of the stomach and the high bile salt concentrations in the proximal intestine. To address these challenges, the immobilization of lactic acid bacteria (LAB) within food matrices has proven effective in enhancing probiotic viability in meat products and during GI transit. Grain-based immobilization offers physical entrapment, providing a protective barrier that shields LAB from the harsh conditions of fermented meat production and digestion. This chapter details a method for immobilizing LAB in grains and its subsequent application in fermented meat products, offering insights into improving probiotic delivery and functionality.