Charcuterie For Dummies by Mark LaFay

Author:Mark LaFay [LaFay, Mark]
Language: eng
Format: epub
ISBN: 9781119748700
Publisher: Wiley
Published: 2020-03-26T00:00:00+00:00

The Sausage Maker

FIGURE 7-3: Sausage-drying rack.

With your sausages hanging, all you have to do now is wait. With a little time and a dash of luck, in two to four days you will have salamis that are ready to go into the drying chamber.

Testing the pH of your sausages

Before your salamis can go into the drying chamber, you will want to make sure that your fermentation step was successful. In order to test the pH of the sausages, you will need either a pH meter or pH test strips.

pH is the measure of how acidic or basic a solution is. It is critical that your salamis reach a pH of 5.3 or lower, so that the pH is acidic enough to stop pathogenic growth.

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