Search found 4 matches
- Tue Mar 24, 2020 04:42
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 18975
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Hi Lonster. I would recommend that you add 3g of dextrose only and ferment at 70F. 3g of dextrose is more than enough to bring your pH to 5.2 or even lower, especially if you are also adding wine. Don't add any sucrose because the L. Sakei and Staphylococcus Carnosus do not metabolize that particul...
- Tue Jul 10, 2018 02:15
- Forum: Dry Cured Meats and Sausages
- Topic: Ideal PH for Southern European type salami
- Replies: 3
- Views: 2748
- Sun Jul 01, 2018 04:35
- Forum: Dry Cured Meats and Sausages
- Topic: Starting ph of 6.2 has me worried
- Replies: 13
- Views: 4756
- Fri Jun 22, 2018 22:07
- Forum: Dry Cured Meats and Sausages
- Topic: Ideal PH for Southern European type salami
- Replies: 3
- Views: 2748
Ideal PH for Southern European type salami
What is the ideal ph during the fermenting stage for Italian salami? I just bought an Apera ph meter so before I just did things by sight and smell.
Thanks
Thanks