Homemade Sausage Making

Hello everyone, I am new to making salami as such. I would like to know how to test the pH of salami while it is in the drying/aging process. I have made my first salami according to the Steve Lamb method and recipe. Your advice will be greatly appreciated
Kind regards

Hey magician welcome to the forum. Steve Lamb "method" can be risky especially for beginners, but if you have all your ducks in a row it can work. Did you check the pH of the salami before fermentation? Do you have pH tester for meat?