Beginner might have a PH problem

muxmun
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Beginner might have a PH problem

Post by muxmun » Sat Dec 31, 2016 17:37

I made some Salami Finocchiona and its been fermenting for 60 hours. Starting PH was 5.8. The temp was initially set for 66, humidity at 87% and after 48 hours the PH was 5.4 . I was concerned so I bumped the temp up to 70. Today after 60 total hours it read 5.3. The recipe calls for 72 hours of fermentation but I'm concerned that it wont get to a safe level..(5.1 ??).

I used BLC-007 for fermentation. The strange thing is I mixed the sample up and then the PH read 5.8 ?????? Whats up with that.???

Charlie...dazed and confused to end 2016!! Happy new year to all and thanks for all the support this past year
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Bob K
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Post by Bob K » Sat Dec 31, 2016 18:30

TRy this-

If you are sticking the probe in dry....try adding some water to the hole made by the probe to make sure you have good contact.
Leave it in the sample until it stops changing.

Or do as Milwaukie suggests and make a slurry and test that.

What recipe did you use?
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Post by muxmun » Sat Dec 31, 2016 19:23

Bob, I'll give that a try. I used the recipe from this Wedliny site

http://www.meatsandsausages.com/sausage ... inocchiona

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Post by muxmun » Sat Dec 31, 2016 19:46

I made the slurry like Milwaukee said and it reads 5.7. I'm thinking that if these results are correct then this batch becomes garbage....Waaaaaa :sad:
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Post by Bob K » Sat Dec 31, 2016 20:14

Did you clean and calibrate between each use?

I would not throw it away.
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Post by muxmun » Sat Dec 31, 2016 20:26

I did clean it before each use and I did calibrate 1 time this morning and initially when I made the salami. That's when I got the first 5.3 reading after 60 hours. I'll let it go another 12 hours. Should I be looking for a PH of 5.1??

Thanks Bob
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Post by redzed » Sat Dec 31, 2016 20:35

How much sugar did you use? And take the temp to 75-78. It won't hurt at this stage. If that doesn't make a difference then we will know that it was a fermentation problem.
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Post by LOUSANTELLO » Sat Dec 31, 2016 20:58

If this is the first time using your probe, test vinegar and see if you get 2.5. I am curious whether your probe is working. is your 4.0 testing fluid reading 4.0?
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Post by muxmun » Sat Dec 31, 2016 21:33

The meter seems to be calibrated. 4.0 in the calibrating solution and 2.5 in the vinegar. I'll go out now and crank that heat up to 75 and we will see how it goes. I will also take another reading with the sample in the chamber with just a tad of water in the hole probe as Bob suggested.

Hmm..the sugar as I have it written down is 10 grams. Maybe that should have been 100 grams. The recipe calls for 0.2% per 1000 grams. I made a total of5000 grams......shoot..... I bet that's it!!!!!

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Post by Butterbean » Sat Dec 31, 2016 21:52

Your sugar sounds about right. Maybe you just had a fermentation stall like in wine making. I'd give it a day and check it again.
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Post by Bob K » Sat Dec 31, 2016 23:23

Did you add 10 grams sugar + 10 grams Dextrose?
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Post by muxmun » Sat Dec 31, 2016 23:35

Bob, Thanks. Just 10 grams of dextrose. Its 5K grams of meat. 0.2 would be 100 grams of dextrose. Correct?. I just cranked up the heat to 75 degrees. My sample just sits in an open dish in the chamber. Maybe I should have it in a baggy ?

The The mold 600 has kicked in and the chubs are turning white. That's a good thing I guess. The ph bothers me. I'll check again tomorrow.

Thanks charlie
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Post by redzed » Sat Dec 31, 2016 23:46

The recipe called for .2% dextrose and .2% sucrose. .2% is 2g per kilogram. So you used half the sugar in the recipe. I have found .3% (3g/kg) to always do the trick, usually within 36-48 hours. Be patient, at 75 your pH will drop by tomorrow morning.

.2% of 1kg is 10 grams. Give your sample in the dish a mix and cover with a paper towel or parchment paper.
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Post by LOUSANTELLO » Sat Dec 31, 2016 23:51

Muxmun. I have not made this, but I did just read the recipe. It drives me crazy when they show you ingredients like .2% because I always get confused with the decimal point. .2 is not the same as .2%. This is always the way I calculate. I know that .2% is 1/5 of 1%. 1% of 1000=10 1/5 of 10=2,,,,so .2% of 1000=2. If you made 5000 grams of meat, .2% is only 10, which is correct,,,,BUT, the recipe also called for .2% sugar. If you didn't add the sugar, your fermentation will take longer. What that means now that you are going on 60 hours, I have no clue what the maximum hours at that temperature really is. Maybe some other guys can chime in.
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Post by muxmun » Sun Jan 01, 2017 00:02

Good information guys. I'll have to go back to school and take remedial math. ! :grin:

I thought the recipe was dextrose OR sugar not both so That tripped me up. I'll cover the sample and have a look tomorrow. You guys have been most helpful. Thanks all for your time.

charlie
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