Hi guys! Please help me out with this... There is a salami with an initial pH of ~5.6. it fermented at ~68 fahrenheit/ 20 Celsius for roughly 24 hours and the pH dropped about 5.05-5.19 (depends where I sticked the pH meter). I wanted to make sure that the salami is under 5.2 pH all the way through,...

Now the smells is gone and the salami dried out properly. I'll take your advices next time, thank you! But nobody told me if it's safe to eat or not because of the high fermenting temp, so I assume it is... ? It has the culture, and the curing salt so it's safe I suppose... I hope I'm right.

Yes, the initial pH was around 5.4. I added 2.5 grams of dextrose and 6 grams of white pepper powder and thats it.
Now it's in my drying chamber at 55 F/13 C but it still has a strong smell.

Hi to all! I probably have some kind of issue, could you please help me? I've just made a salami, but Im a bit worried about it. The temperature was around 30 C/ 86 F degrees during fermentation and after 17 hours it already hits a pH of 5.00 and it smells tangy, almost sour. I used T-SPX culture (0...

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)

Yeah, it was great! Thank you!

After 2 months it's finally done and it tastes amazing. Thank you guys, for your help!

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

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

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

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 overmi...

Ok, I accept that and waiting curiously. Thanks for your feedback!

Oh wow! Then I definitely added too much sugar... it's good to know, thanks!
Do you guys think that my rapid pH drop (5.8 to 5.28 in about 10 minutes) happened because of the sugars/paprika???

8 g of Cayenne and 17 g of paprika / 1000g mince.

It was 3 g / 1000 g of mince (dextrose)