First post
Hi to all!
I probably have some kind of issue, could you please help me?
I've just made a salami, but Im a bit worried about it. The temperature was around 30 C/ 86 F degrees during fermentation and after 17 hours it already hits a pH of 5.00 and it smells tangy, almost sour. I used T-SPX culture...
Last post
Yes, the initial pH was around 5.4. I added 2.5 grams of dextrose and 6 grams of white pepper powder and thats it.
Now it's in my drying chamber at 55 F/13 C but it still has a strong smell.
Yeah i agree with above. İt was most likely the wine that dropped the pH. You are countering the flavor...