Chuckwagon, I'll work on a few photo's

thanks for the comments. I dug out my Marianski book and found, pg 31 "The sausage pH, not the time, is gthe factor that determines when fermentation is completed." he immediately goes into a discussion of how molds and yeasts cause an increase in pH and contribute to milder flavor. Also found a com...

The tspx recipe posted has a long fermentation, much longer than what my meter shows it takes to get a pH drop. Is there a good reason to extend fermentation after a pH drop below 5.3 and holding steady? I think the humidity and low air flow in my fermentation box are contributing to the growth of w...

whiteish , but wetter and not as white as what usually shows up when I use an innoculant on salami.

I threw away most of the original batch. As in my first post, no off odor, or color or texture at that time. I put a few sticks in my curing chamber and had a mold/bacterial growth beginning rather quickly. I washed with vinegar solution and it reappeared making me believe it was bacterial. Even a c...

I suspected one of the additives, so I added caraway, nutmeg and corriander to small samples of ground pork with a small pinch of TSPX and sugar. They all pH dropped, but the caraway started to rise . I bought a new jar of caraway and repeated. pH dropped and stayed at 5.2. I did another batch 3.9Kg...

I mixed up a batch of landjaeger(t-spx) and stuffed it to 19mm casings. The pH did the lag and drop to 5.3 as expected. What I'm not completey sure about is the pH rose to 5.5 before the 4 days were done. I have a digital pH probe and a device to record pH over time. I don't seem to find any pH curv...