Fermentation hot spots

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Norbi
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Fermentation hot spots

Post by Norbi » Sun Mar 20, 2022 00:45

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 overmix the mince after grinding but I guess I did the opposite and undermix it. There were also some solid frozen pieces of mince in there, maybe that's the problem I don't know...

I transferred the salamis in my drying chamber and I hope that fermentation will continue at lower temperatures as well. Is it ok like that? Or should I just leave them a bit longer at room temp? I hope I don't need to discard the whole thing but I also want to ensure that it's safe to eat.
Indaswamp
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Re: Fermentation hot spots

Post by Indaswamp » Sun Mar 20, 2022 19:14

The frozen pieces may likely be the cause. How large were the frozen chunks?
Could also be not mixed enough. The pH should equalize over time. I would hang them in my chamber and let them equalize and dry.
Norbi
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Re: Fermentation hot spots

Post by Norbi » Sun Mar 20, 2022 20:48

A size of a bean or pea.. thanks for the answer!
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Re: Fermentation hot spots

Post by Indaswamp » Sun Mar 20, 2022 21:42

Did you use super fine sugar? If the sugar is in large crystals, you will get acidic pockets in your salami because the sugar is not evenly distributed.
Norbi
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Re: Fermentation hot spots

Post by Norbi » Sun Mar 20, 2022 21:55

Yes it was fine, almost powder like. I literally see the few unfermented spots btw
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Bob K
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Re: Fermentation hot spots

Post by Bob K » Mon Mar 21, 2022 10:58

You should post a picture.
Norbi
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Re: Fermentation hot spots

Post by Norbi » Tue Mar 22, 2022 00:19

Here is a picture. And the pH started to raise in the drying chamber instead of falling.
IMG_20220321_234201.jpg
Norbi
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Re: Fermentation hot spots

Post by Norbi » Wed May 04, 2022 13:20

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)
IMG_20220504_141718.jpg
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