What is the ideal ph during the fermenting stage for Italian salami? I just bought an Apera ph meter so before I just did things by sight and smell.
Thanks
Ideal PH for Southern European type salami
Hi Carl and welcome to the forum! We are happy to have you aboard. If you are wanting to create a mild, Southern European product, then your target pH should be 5.2 - 5.3, and fermentation should take place in no less 36hrs, ideally 48-72hrs. Fermentation temp of 68-72F works best. If you take it down to 5, you will have a slight tang, but still a very acceptable salami. Lower than 5 will compromise the flavour of the sausage as the micrococci bacteria will be deactivated.
If you are using a starter culture, let us know which one and we can give you a bit more guidance. If you haven't already come across my explanation of how sugars work on lowering the pH, have look here:
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=#39827
If you are using a starter culture, let us know which one and we can give you a bit more guidance. If you haven't already come across my explanation of how sugars work on lowering the pH, have look here:
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=#39827
Hi,
Personally I ferment down to pH 5.15. I used to aim for 5.25 but I did an experiment leaving some of a batch to ferment a bit longer and found I liked the final taste best at 5.15. Going all the way down to 5.0 had a bit too much tang but 5.15 seemed like the sweet spot.
Also its good to have a little bit of a safety margin - ie if aiming for 5.25 its hard to be completely sure that some of the batch isn't a little higher and so not as safe.
I ferment using B-LC-007 and it typically takes 48hrs at 18.5c.
- reddal
Personally I ferment down to pH 5.15. I used to aim for 5.25 but I did an experiment leaving some of a batch to ferment a bit longer and found I liked the final taste best at 5.15. Going all the way down to 5.0 had a bit too much tang but 5.15 seemed like the sweet spot.
Also its good to have a little bit of a safety margin - ie if aiming for 5.25 its hard to be completely sure that some of the batch isn't a little higher and so not as safe.
I ferment using B-LC-007 and it typically takes 48hrs at 18.5c.
- reddal