Salami going in the trash

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jul 01, 2018 05:26

Recipe called for .12 grams. I put 12.0 grams tspx lol start over

Post by **redzed** » Sun Jul 01, 2018 07:52

Whoa! don't trash it! No damage done. You can't realy over inoculate. The bacteria is dependent on the amount of sugar you feed it with. And while the cell count is important, the key is to get the the cells to multiply.

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jul 01, 2018 08:48

redzed wrote:Whoa! don't trash it! No damage done. You can't realy over inoculate. The bacteria is dependent on the amount of sugar you feed it with. And while the cell count is important, the key is to get the the cells to multiply.

This won`t affext the taste and finish ? As I made this sausage I noticed what I did wrong before. I never kept everything cold and never mixed cold. This time it made sense until I realized the zero in the 0.12 was not noticeable until I went on the computer and read it

Post by **redzed** » Sun Jul 01, 2018 14:36

Will not make any difference. What was the total amount of meat and fat? What temp are you fermenting at?

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jul 01, 2018 17:19

redzed wrote:Will not make any difference. What was the total amount of meat and fat? What temp are you fermenting at?

Meats Metric US
Pork, lean 700 g 1.54 lb
Back fat 300 g 0.66 lb
Ingredients per 1000g (1 kg) of meat

Salt 28 g 5 tsp
Cure #2 2.5 g 1/2 tsp
Pepper 4.0 g 2 tsp
Nutmeg 1.0 g 1/2 tsp
Dextrose 3.0 g 1/2 tsp
Sugar 2.0 g 1/2 tsp
T-SPX culture 0.12 g use scale

Fermenting at 68 -70 rh 85-90 this was a little batch

Post by **redzed** » Sun Jul 01, 2018 17:38

You will be fine. And you have more than enough sugars in there to bring the pH down from 6.2.

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jul 01, 2018 17:51

redzed wrote:You will be fine. And you have more than enough sugars in there to bring the pH down from 6.2.

how do you know so much you should have a book you and bob