Pepperoni has lost 37% of its weight. I removed them from the UMAi casings and vacuum sealed them all together to let the moisture levels equalize. The color is a darker red than I expected. I tried a sample and it was tasty! #charcuterie #sausagemaking #drycuring

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

Our family every year during the holidays gets really delicious sausage from my wife's uncle. We usually get about eleven pounds ish, and it's gone in like, two months.

THIS holiday, my wife got us a sausage maker...and in the last couple days I've processed just over 30 pounds of meat into delicious sausage.

VICTORY! Now we can make is whenever we want. This victory dance brought to you by leveling up our apocalypse skills with meat processing.

#SausageMaking
#VictoryDance