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Posted: Sat Jan 26, 2019 03:16
I made some soppresseta the other day and used B LC 007 starter.for the first time I fermented at 68F 90-95 RH checked Ph at 48 hrs and it was at 4.95. My question is is this normal to be that low that fast? When I use S TPX it takes 72 hours or more to get to aroud 5Ph. The recipie was from Marianski and had 1% dextrose.
Also can anyone give me some tips on tying off casings and keeping the sausage tight.. thanks in advance
Posted: Sat Jan 26, 2019 17:00
Loco, we have had a number of discussions here about 007. Read this thread:
http://wedlinydomowe.pl/en/viewtopic.ph ... b670#39894
And which Marianski recipe advises 1% addition of glucose? That is enough to lower the pH to 4.6 which will be sour as a lemon. .3% is more than enough to take the pH down to 5. 007 is contains 3 strains of lactic acid and is very aggressive. Also keep in mind that once you drop below 5 the Staphylococcus bacteria will stop growing.
Posted: Sat Jan 26, 2019 23:50
The recipie was from his Greatest Recipe book. Maybe I figured it wrong , I will check it.
Anyway the link and infromation is appreciated. Hopefully it will be ok?
Posted: Sun Jan 27, 2019 05:10
It will be OK if you like sour sausages and don't mind not having the flavour, colour and aroma that the Staphylococcus bacteria bring into your sausage. But I'm sure it will be edible and rock solid safe to eat.
Posted: Sun Jan 27, 2019 14:52
Ok thank-you, isn't excactly what i was going for, the learning curve is steep , but i'm having fun.đ
Posted: Sun Jan 27, 2019 22:33
Loco wrote:but i'm having fun.đ
And that is what it's all about! We all were in your place at some point.