After ~56 hours the pH is down to 4.5-4.6 and the color (and aroma) is beautiful. Took them out of the oven, weighed them, and now into the fridge to finish drying over the next couple weeks or so. #sausagemaking #charcuterie #meat #curing #drycure #umai #pepperoni

This weekend's project: dry-cured pepperoni, stuffed into UMAi 32mm casings. Currently hanging in the oven with the light on to ferment for a few days (I'll use the extra meat in the bag to check the pH during fermentation). #sausagemaking #charcuterie #meat #curing #drycure #umai #pepperoni

Started making some capicola tonight, using UMAi seasoning and later, their charcuterie bags for drying in the fridge. Leaving for two weeks to cure, then into the drying bags. #charcuterie #drycure #drycuring #meat