Fermentation

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LOUSANTELLO
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Fermentation

Post by LOUSANTELLO » Thu Mar 21, 2019 04:06

Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you:

1-add more dextrose to get get the ph to drop?

2- let it ferment longer?

3- add more wine to drop the ph? If so, how much?

4- why bother fermenting at all

Thoughts?
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Re: Fermentation

Post by jrittvo » Fri Mar 22, 2019 19:23

I attended a salumi workshop in Tuscany last week. None of the butchers used cultures or sugars, and only one used wine (to infuse garlic into the mix). I have no clue what cultures were ambient in their cellars, though. They fermented for 6 to 8 days at around 20 to 22 C. No nitrates or nitrites, 2.25 to 2.75% local sea salt (probably has natural nitrite or nitrate content). So based on what I saw, I would try just longer fermentation first.
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Re: Fermentation

Post by LOUSANTELLO » Sat Mar 23, 2019 12:03

jrittvo wrote:
Fri Mar 22, 2019 19:23
I attended a salumi workshop in Tuscany last week. None of the butchers used cultures or sugars, and only one used wine (to infuse garlic into the mix). I have no clue what cultures were ambient in their cellars, though. They fermented for 6 to 8 days at around 20 to 22 C. No nitrates or nitrites, 2.25 to 2.75% local sea salt (probably has natural nitrite or nitrate content). So based on what I saw, I would try just longer fermentation first.
Did they monitor the PH?
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Re: Fermentation

Post by jrittvo » Sat Mar 23, 2019 17:43

Nope on the pH. Their end products were "milder" than what I have been making. Less tang, less seasoning overall. They let the pork speak more.
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Re: Fermentation

Post by LOUSANTELLO » Sun Mar 24, 2019 01:42

I have no tang with the cultures if the proper dextrose was fed. What culture have you been using?
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Re: Fermentation

Post by jrittvo » Sun Mar 24, 2019 06:48

T-SPX. I think I have been fermenting too much. Targeting just below 5.0. I will try just below 5.2 on the next batch.
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Re: Fermentation

Post by LOUSANTELLO » Sun Mar 24, 2019 11:28

jrittvo wrote:
Sun Mar 24, 2019 06:48
T-SPX. I think I have been fermenting too much. Targeting just below 5.0. I will try just below 5.2 on the next batch.
Try BLC-007 with .3% dextrose. It should ferment to around 5.3 in 30-36 hours at 70F. That culture is much more mild than T-SPX. Once I started using 007, I have not gone back to T-SPX.
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Re: Fermentation

Post by jrittvo » Sun Mar 24, 2019 17:00

Have some unopened in the freezer. I will give it a try. Milder is what I am looking for. Thanks!
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Re: Fermentation

Post by jrittvo » Sun Mar 24, 2019 22:00

Lou,

What temperature(s) do you ferment at with BLC-007? What pH do you ferment to? About how long does it take?

Thanks,
Joel
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Re: Fermentation

Post by Bob K » Wed Mar 27, 2019 13:09

Joel-
Lou usually ferments to between 5.1 and 5.3 at 68-70 F. Keep in mind that 007 is a FAST acting culture.
LOUSANTELLO wrote:
Tue Feb 06, 2018 13:12
I'm not getting any of the acidity issues you are describing at all. I just made a batch last week again. Meat started at 5.9PH. I use .3% dextrose and I use the exact proportion of 007 stated on the bag ( 50 grams per 225Kg). I mix the 007 in 1/2 cup of luke warm water about 20-30 minutes before I mix. I have an old refrigerator that I used for fermenting with a small $10.00 heater running thru a controller set for 69-70 degrees. Within 24-36 hours, the meat is 5.1PH. That's when I transfer it to 54 degrees.
LOUSANTELLO wrote:
Sun Mar 24, 2019 11:28
It should ferment to around 5.3 in 30-36 hours at 70F.
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Re: Fermentation

Post by jrittvo » Thu Mar 28, 2019 04:22

Thank you both. I picked up meat today and will start rolling tomorrow. I'm going to pull aside a little and do it without culture and a longer, warmer fermentation as I saw in Italy, to find out what happens. The bulk of it I will do with the BLC-007 because I know that will work.
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