Whoa, I knew that the acidity stabilized somewhat but I didn't realize that it bounced back completely like that. It's specifically the enzymatic action during maturing that breaks down and neutralizes lactic (and other?) acids? I definitely want to look into this further. Especially curious what th...

Perhaps someone with slightly more experience could weigh in on this, but my understanding is that pH drop is relatively proportionate to the amount of dextrose as metabolized by starter cultures. About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dext...

Domesticated.

Greetings, I'm interested in developing a fermented/ dried duck sausage. There doesn't seem to be a lot of information out there or recipes to reference so I thought I'd reach out. Has anyone ever experimented with this outside of the ubiquitous duck "proscuitto"? Are there extra considerations or s...