Search found 4 matches

by carlv123
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: 14546

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...
by carlv123
Tue Jul 10, 2018 02:15
Forum: Dry Cured Meats and Sausages
Topic: Ideal PH for Southern European type salami
Replies: 3
Views: 2657

Thanks for the replies!

I'm using T-SPX as the starter. I've been experimenting with dextrose and sugar combinations at about .35-.4%. The latest batch is fennel pollen and dried blood orange so I will see when its done. I pulled that one at a PH of 5.12.
by carlv123
Sun Jul 01, 2018 04:35
Forum: Dry Cured Meats and Sausages
Topic: Starting ph of 6.2 has me worried
Replies: 13
Views: 4615

I think your ok. It may need a bit of extra time (6 to 12 hours) but you should be able to get the drop. When I ferment I like to open the chamber 2 times a day to change the air. You'll know by the smell and the color if it's right.
by carlv123
Fri Jun 22, 2018 22:07
Forum: Dry Cured Meats and Sausages
Topic: Ideal PH for Southern European type salami
Replies: 3
Views: 2657

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