pH drops and rises during! fermentation

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Norbi
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pH drops and rises during! fermentation

Post by Norbi » Fri Nov 25, 2022 20:38

Hi guys!
Please help me out with this... There is a salami with an initial pH of ~5.6. it fermented at ~68 fahrenheit/ 20 Celsius for roughly 24 hours and the pH dropped about 5.05-5.19 (depends where I sticked the pH meter).
I wanted to make sure that the salami is under 5.2 pH all the way through, better around 5 pH, so I let it fermented for one more day.
24 h later (48h all together) I gave it another pH check and it showed 5.4-5.6 throughout the whole sample and the salamis are slimey on the surface.

What the hell happened? Is it gonna be Ok after drying? Spoiled? I used double dosage of T-spx, and regular dosage of curing salts together with 2g/1000g dextrose...
Indaswamp
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Re: pH drops and rises during! fermentation

Post by Indaswamp » Thu Dec 01, 2022 05:48

Did you clean the pH meter probe tip with the cleaner soak solution? Did you properly calibrate your pH meter prior to taking the readings?

What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).
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