Search found 1 match

by smokeychris
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: 14483

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 ...