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- Wed Sep 22, 2021 20:48
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 22
- Views: 20271
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
Hi Guys, Hope you are all well and can help me a bit. I'm fairly new to salami making and recently used flavour of Italy in a venison+pork salami with .2% dextrose .2% sugar, fermenting 76-79F with 90%+ RH but after 48hrs the pH is 5.47.... I'm a bit stuck and hope someone can light it up whether I ...