Ryan Henry<p>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. <a href="https://mas.to/tags/sausagemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sausagemaking</span></a> <a href="https://mas.to/tags/charcuterie" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>charcuterie</span></a> <a href="https://mas.to/tags/meat" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>meat</span></a> <a href="https://mas.to/tags/curing" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>curing</span></a> <a href="https://mas.to/tags/drycure" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>drycure</span></a> <a href="https://mas.to/tags/umai" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>umai</span></a> <a href="https://mas.to/tags/pepperoni" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>pepperoni</span></a></p>