Search found 64 matches

by Indaswamp
Sat Jan 16, 2021 08:26
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 136

Re: Questions about pH drop safety Hurdle

Redzed, Looking back over my notes, seems I only added 1.25g of Flavor of Italy starter culture for the 5kg. batch. I normally add 1 gram for the first kg. then 0.25 grams for each additional kilo of meat up to 5kg. So I should have added 2 grams. Also, I may have mixed the culture in too soon and i...
by Indaswamp
Fri Jan 15, 2021 02:46
Forum: Dry Cured Meats and Sausages
Topic: Curing Powder#2 Subsitute for slow ferment
Replies: 3
Views: 46

Re: Curing Powder#2 Subsitute for slow ferment

Until you can source either potassium nitrate or sodium nitrate, You can use cure #1 (nitrite) and restrict your salami making to those that dry within one month. That would be those stuffed in 42mm hog casings or smaller. So good news is you can make your chorizo. I'll let those more knowledgeable ...
by Indaswamp
Thu Jan 14, 2021 08:18
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 136

Re: Questions about pH drop safety Hurdle

I would like to report that after calibrating my Milwaukee pH meter with new 7.01 and 4.01 solutions, I tested the salami and the pH is now down to 5.33 ans they have firmed up nicely. Thank you members of this forum for taking the time to address my many questions and concerns. As someone new to ma...
by Indaswamp
Thu Jan 14, 2021 04:48
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 6152

Re: Fermenting without starter cultures

Hey Lou, I just rechecked the pH in the salamis in question and after calibrating my Milwaukee pH meter, I'm now down to 5.33. I think I'll be good now. I'm assuming fermentation continued utilizing available sugars even at the lower temps. but at a much slower rate. Thanks for the replies. I've wat...
by Indaswamp
Thu Jan 14, 2021 04:17
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 6152

Re: Fermenting without starter cultures

I dont understand the question. You hit a ph below 5.3, so where's the issue? The sample piece, which was much smaller that the salami chubs hit pH 5.19. The salami chubs being larger diameter had a lag. I did not take that lag into account. I realize now that I need to have the sample piece in a b...
by Indaswamp
Thu Jan 14, 2021 01:21
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 136

Re: Questions about pH drop safety Hurdle

So, I have another question... would the amount of sugars (dextrose. sucrose, etc..) be adjusted down for recipes that use a higher percentage of fat in the recipe? For example, Nduja which has 60-70% fat and say a basic sopressa recipe with 20-25% fat? I'm looking for the big picture here....learni...
by Indaswamp
Thu Jan 14, 2021 01:06
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 6152

Re: Fermenting without starter cultures

Culture- Flora Italia; a.k.a Flaovr of Italy fermetation temp.- 69*F Starting pH unknown. I know I should have checked it, and have started doing so after this batch. subsequent batches are running ~5.9pH in the meat. Yes, I added Dextrose, 3g/kg. also added raw sugar 3g./kg. They salamis fermented ...
by Indaswamp
Thu Jan 14, 2021 01:00
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 136

Re: Questions about pH drop safety Hurdle

Thank you StefanS. I will let it ride an see how they do. Though I did use flora Italia culture, but has some of the same Lacto strains as T-SPX.

and from now on, I will ensure sample piece is same dia. as batons for a truer pH reading inside the salamis.
by Indaswamp
Wed Jan 13, 2021 08:26
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 30
Views: 6152

Re: Fermenting without starter cultures

Lou, how did these salamis turn out? I am in a similar situation where I pulled the salamis from fermentation prematurely before they reached pH5.3... I did use a culture though. Currently, pH is 5.45. These were also larger casings than I have used...65mm and the fermentation temps. was 5* lower @6...
by Indaswamp
Tue Jan 12, 2021 17:08
Forum: For beginners
Topic: Questions about pH drop safety Hurdle
Replies: 8
Views: 136

Questions about pH drop safety Hurdle

So, I realize that under pH 5.3 is the target. But I saw where on the back of TSPX they say that pH will drop to just above 5.3 and now I am confused. Is pH drop below 5.3 a hard rule and must occur for a salami to be safe? Reason I ask is that I recently made a salami and pulled from fermentation p...
by Indaswamp
Tue Jan 12, 2021 06:50
Forum: Dry Cured Meats and Sausages
Topic: Soppressata is Missing That Nice "Cheesy" Taste and Smell
Replies: 6
Views: 194

Re: Soppressata is Missing That Nice "Cheesy" Taste and Smell

Fermentation with T-SPX will likely take longer than 24-36 hours...
by Indaswamp
Sun Jan 10, 2021 23:14
Forum: Dry Cured Meats and Sausages
Topic: Ok...educate me on adding nuts, citrus zest, etc,,,
Replies: 14
Views: 166

Re: Ok...educate me on adding nuts, citrus zest, etc,,,

this would be day 10... that was a typo in my previous post...chamber has been running 54-57*F
by Indaswamp
Sun Jan 10, 2021 23:13
Forum: Dry Cured Meats and Sausages
Topic: F-RM-52 Culture by Chr Hansen
Replies: 4
Views: 98

Re: F-RM-52 Culture by Chr Hansen

Thank you redzed...
by Indaswamp
Sun Jan 10, 2021 23:04
Forum: Dry Cured Meats and Sausages
Topic: Ok...educate me on adding nuts, citrus zest, etc,,,
Replies: 14
Views: 166

Re: Ok...educate me on adding nuts, citrus zest, etc,,,

Thanks for posting redzed. About the pH testing... Still new to this salami making endeavor. The mince I saved and wrapped in cling wrap was a small piece relative to the diameter of the stuffed 65mm casings. I was testing the sample and it never occurred to me the lag phase might be longer for the ...