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

RT @ZelinaVegaWWE@twitter.com

“Set your heart ablaze! Overcome your limits! I am the Flame Hashira.. KYOJURO RENGOKU! 9th form! RENGOKU!” #umai @wwe@twitter.com

🐦🔗: https://twitter.com/ZelinaVegaWWE/status/1585380130993901573