Homemade Sausage Making

Hi there again!
I need some advice guys, it will be much appreciated.

I've just finished fermenting a salami (or not??) but I realized that it has some fermentation hot spots. At most points it shows a correct 5.05-5.15 pH, but there are some points where it shows ~ 5.5 pH. I didn't want to overmix the mince after grinding but I guess I did the opposite and undermix it. There were also some solid frozen pieces of mince in there, maybe that's the problem I don't know...

I transferred the salamis in my drying chamber and I hope that fermentation will continue at lower temperatures as well. Is it ok like that? Or should I just leave them a bit longer at room temp? I hope I don't need to discard the whole thing but I also want to ensure that it's safe to eat.

The frozen pieces may likely be the cause. How large were the frozen chunks?
Could also be not mixed enough. The pH should equalize over time. I would hang them in my chamber and let them equalize and dry.

A size of a bean or pea.. thanks for the answer!

Did you use super fine sugar? If the sugar is in large crystals, you will get acidic pockets in your salami because the sugar is not evenly distributed.

Yes it was fine, almost powder like. I literally see the few unfermented spots btw

You should post a picture.

Here is a picture. And the pH started to raise in the drying chamber instead of falling.

For those who will probably have the same issue: I've decided to cut off those unfermented spots after drying then I ate the rest. I'm still alive after 2 weeks haha, the salami (fuet) was amazing btw (50% weight loss)