Luke Williams

Fantastic post. I'm pretty new to making salamis and was wondering what a good (safe) pH level is for an edible salami. Do you test throughout the curing process or just at the end? I haven't added any acidophilus to my salamis as I hadn't heard of it until recently but I did plonk a job lot of salt and saltpetre. Would they be ok (safe to eat) before I get some acidophilus? They'll be ready in just under a week many thanks Luke