Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 19

With food, acidity is best described as how sour something tastes; the more sour it is, the more acidic it is. When making salami, one of the requirements for safety is to lower the pH — that is, to make it acidic — so that bacteria is unable to grow in the interior of the salami while it dries. There are many ways to increase acidity (lower pH), which you will learn about in Chapter 7. You will find that pH meters are both affordable and necessary when you start making your own salami. There is no way to safely approximate the pH of a meat product without testing it.