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
The importance of accurate pH in salami testing
July 18, 2020
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How to hit your salami’s pH target every time
Making salami at home is like turning meat into art. There’s really nothing like it. You have a blank canvas, a palette full of spices, and virtually limitless combinations of textures and flavor. The process of making salami is relatively straight forward and as long as you work in a