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Tag: soft salami

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Equipment for Charcuterie , Salami

The importance of accurate pH in salami testing

Salami pH is one of the “safety hurdles” that needs to be achieved when making a fermented sausage. Regardless of the type of salami you plan on making your pH must be below 5.3. This is considered the safe zone. Recently we were making some very unusual salami (nothing new
EricEric
July 18, 2020 8
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