I have read that a pH around or under 6.00 is best for sausages. Mostly the sites I have been reading are referring to fresh sausages where water retention would be a desirable trait (low pH = water retention). I have also read that pork with a high pH (over 6) is more tender and flavoursom.
For background, I have recently started some salami where the initial pH was 6.02 and am concerned that the high alkalinity has somehow interfered with the fermentation and in particular the lactic acid bacteria.
Today I purchased some pork butts and they range from pH 5.78 - 5.82. One piece which is very red, has a pH 6.23. The supplier assures me that it is fresh less than 24 hours since being slaughtered.
My question is: Should I be using this to make salami?
Does any one have any opinions about this matter!