Very nice job Colin! Looks like you are an old hand at it, not a first timer.
Len Poli's recipes are a great resource, but he usually recommends fast acidifying cultures, high sugar levels and fermnting at a high temp. What that does is give you a fast drop in pH and a low pH. That will give a salami a definate tang, not something you want in a southern European style sausage. Furthermore a fast pH drop does not give the micrococci to set the colour and impart flavour and texture.
Which culture did you actually use?
What's everyone got going?? it's quiet here.
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Thanks Red,redzed wrote:Very nice job Colin! Looks like you are an old hand at it, not a first timer.
Len Poli's recipes are a great resource, but he usually recommends fast acidifying cultures, high sugar levels and fermnting at a high temp. What that does is give you a fast drop in pH and a low pH. That will give a salami a definate tang, not something you want in a southern European style sausage. Furthermore a fast pH drop does not give the micrococci to set the colour and impart flavour and texture.
Which culture did you actually use?
Used F-LC only because its what was on hand, i had ordered some supplies and needed culture and M-600, i read somewhere that F-LC was a good one to have in stock and thats why i used it.
Since its only been 5 weeks I would leave one hanging at least until 7-8 weeks, after 4-5 weeks the moisture loss slows so don't worry that it will be to dry. I have a feeling your patience will pay offFusion5567 wrote:So what a difference a few days make.

F-LC is versatile, you can use it for fast fermented or slower southern european style of salami.
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