Spanish Salchicon fermentaion pH too high. Need advice
Posted: Sat Jan 30, 2021 20:13
Hi All,
Im having trouble getting the final fermentation pH of some Spanish Salchichon down to below 5.3. The pH has stalled at 5.6 after 74 hours. Im concerned about the safety of this and wondering about how to proceed and humbly asking for guidance. Im pretty much stumped at this point. Any advice you can provide would be very much appreciated.
Background:
Using a brand new Hanna HI981036 pH meter which I carefully calibrated using new solutions at 68F and compensating for the slight variance off of the standard 77F.
Im making a 5Kg batch of salumi with Umai casings. Three types, each approx 1670g. Spanish Salchicon, Finocchiona, and Andaluz Chorizo. All from the same two butts in the same double pack from Costco in North Carolina. Recipes are from Marianski's Art of Making Fermented Sausages. Fresh, new (stored in freezer) Hansen T-SPX started used in all three. I scale the recipes per the total weight of meat/fat and measure all ingredients using precision scales with 0.1 degree resolution.
Proper sanitation and temperature control was observed throughout the production process. Salchichon and Finnochhiona in 50mm Umai casing and the Chorizo in 32mm Umai casing. Fermentation chamber is consistently at 85-90% humidity and temperature varies from 63-66F. I didnt make initial pH readings at zero hour as it was quite late. But the whole production process went well and I figured I would be testing pH at the 24 hour mark anyway. Samples of each mince were saved from horn remnants, placed in small sealed ziplock bags with most of the air removed, and placed in fermentation chamber.
The fermentation initially proceed as expected and the pH meter appeared to function correctly with readings coming quickly and with little variance regardless of the multiple locations where the sample was probed. Probe was rinsed between each sample tested and cleaned using recommended cleaners and methods after each session.
22 hours at 90%H, 66F:
Chorizo 5.78
Finocchiona 5.87
Salchichon 6.0
50 hours at 90%H, 68F:
Chorizo 5.05
Finocchiona 5.10
Salchichon 5.62
NOTE: I pulled the chorizo and fino out of fermentation at this point and placed them in the prepared standard refrigerator for drying. Color was pink and aroma pleasing.
74 hours at 90%H, 68-70F:
Salchichon 5.60
NOTE: Color is pink and aroma is pleasing, but ph seems to have plateaued at 5.6.
NOTE: Although chorizo and fino were pulled, I kept their samples in fermentation to further monitor the pH. Both had no change from their 50 hour values of 5.0 and 5.1, respectively.
At this point (hour 92) I have the Salchichon still in fermentation at 90%H and 70F. Im trying to keep the temperature up in the low 70s but I afraid of overshooting past 74F. Im going to test again later today at the 98 hour mark. But Im suspecting that the pH will still be above 5.3.
Production Notes:
- All three recipes used the same amount of T-SPX at 0.2-0.3g per 1670g mince, salt 3%, cure #2 0.2-0.24%, and dextrose 0.2%.
- The recipes differed in the type of additional sugar used. The Chorizo and Fino used white sugar 0.2%. The Salchichon called for lactose 0.8% as non-fat dry milk.
- I used regular grocery store non-fat dry milk granules since Ive used them before in smoked kielbasa recipes per Marianski.
- It was difficult to be confident that the measurement of T-SPX was accurate because the amount was so small at only 0.2g. I measured it three times, each time going a bit over to 0.5g and then taking some out to get to 0.2g the best I could. For each recipe the amount visually appeared to be about the same.
So, I think that covers the important production elements. Any thoughts on why the Salchichon appears to be bottoming out at 5.6? Im concerned that it wont be safe to move to the drying phase and eventually safe for consumption if I dont reach 5.3. Im hoping that that hours 72 to 98 will bring it down, but Im doubtful since the other two reached pH minimums after 50 hours. My best guess is that the non-fat dry milk has messed up the internal chemistry of the fermentation process. Please help! Id prefer not to have to throw out this Salchichon. It looks quite delicious!
Any advice you can provide would be very much appreciated.
Thank you for sharing your expertise with us beginners!
Cheers! - Ronbo
Im having trouble getting the final fermentation pH of some Spanish Salchichon down to below 5.3. The pH has stalled at 5.6 after 74 hours. Im concerned about the safety of this and wondering about how to proceed and humbly asking for guidance. Im pretty much stumped at this point. Any advice you can provide would be very much appreciated.
Background:
Using a brand new Hanna HI981036 pH meter which I carefully calibrated using new solutions at 68F and compensating for the slight variance off of the standard 77F.
Im making a 5Kg batch of salumi with Umai casings. Three types, each approx 1670g. Spanish Salchicon, Finocchiona, and Andaluz Chorizo. All from the same two butts in the same double pack from Costco in North Carolina. Recipes are from Marianski's Art of Making Fermented Sausages. Fresh, new (stored in freezer) Hansen T-SPX started used in all three. I scale the recipes per the total weight of meat/fat and measure all ingredients using precision scales with 0.1 degree resolution.
Proper sanitation and temperature control was observed throughout the production process. Salchichon and Finnochhiona in 50mm Umai casing and the Chorizo in 32mm Umai casing. Fermentation chamber is consistently at 85-90% humidity and temperature varies from 63-66F. I didnt make initial pH readings at zero hour as it was quite late. But the whole production process went well and I figured I would be testing pH at the 24 hour mark anyway. Samples of each mince were saved from horn remnants, placed in small sealed ziplock bags with most of the air removed, and placed in fermentation chamber.
The fermentation initially proceed as expected and the pH meter appeared to function correctly with readings coming quickly and with little variance regardless of the multiple locations where the sample was probed. Probe was rinsed between each sample tested and cleaned using recommended cleaners and methods after each session.
22 hours at 90%H, 66F:
Chorizo 5.78
Finocchiona 5.87
Salchichon 6.0
50 hours at 90%H, 68F:
Chorizo 5.05
Finocchiona 5.10
Salchichon 5.62
NOTE: I pulled the chorizo and fino out of fermentation at this point and placed them in the prepared standard refrigerator for drying. Color was pink and aroma pleasing.
74 hours at 90%H, 68-70F:
Salchichon 5.60
NOTE: Color is pink and aroma is pleasing, but ph seems to have plateaued at 5.6.
NOTE: Although chorizo and fino were pulled, I kept their samples in fermentation to further monitor the pH. Both had no change from their 50 hour values of 5.0 and 5.1, respectively.
At this point (hour 92) I have the Salchichon still in fermentation at 90%H and 70F. Im trying to keep the temperature up in the low 70s but I afraid of overshooting past 74F. Im going to test again later today at the 98 hour mark. But Im suspecting that the pH will still be above 5.3.
Production Notes:
- All three recipes used the same amount of T-SPX at 0.2-0.3g per 1670g mince, salt 3%, cure #2 0.2-0.24%, and dextrose 0.2%.
- The recipes differed in the type of additional sugar used. The Chorizo and Fino used white sugar 0.2%. The Salchichon called for lactose 0.8% as non-fat dry milk.
- I used regular grocery store non-fat dry milk granules since Ive used them before in smoked kielbasa recipes per Marianski.
- It was difficult to be confident that the measurement of T-SPX was accurate because the amount was so small at only 0.2g. I measured it three times, each time going a bit over to 0.5g and then taking some out to get to 0.2g the best I could. For each recipe the amount visually appeared to be about the same.
So, I think that covers the important production elements. Any thoughts on why the Salchichon appears to be bottoming out at 5.6? Im concerned that it wont be safe to move to the drying phase and eventually safe for consumption if I dont reach 5.3. Im hoping that that hours 72 to 98 will bring it down, but Im doubtful since the other two reached pH minimums after 50 hours. My best guess is that the non-fat dry milk has messed up the internal chemistry of the fermentation process. Please help! Id prefer not to have to throw out this Salchichon. It looks quite delicious!
Any advice you can provide would be very much appreciated.
Thank you for sharing your expertise with us beginners!
Cheers! - Ronbo