Sopressata - Post Fermentation
As I mentioned in a previous post, there was some concern about distribution and activation of the bactoferm within the sopressata.  Well, after 72 hours fermenting in the oven with the light on, the pH has dropped to somewhere between 4.5 and 5 which is fantastic.  The smell is pungent just what you'd expect from a well fermented salume.  As I said previously, I'm thinking this may be my one get out of jail free card.