Natural Fermentation
Posted: Tue Apr 24, 2018 12:57
I am trying to get a grip on natural fermentation. No starters or GdL as to me many of my products seem to come out with the same underlying "sourness/tang" using them. Even if the pH only drops to 5,2.
Mr. Marianski writes that "natural" fermentation should take place from 12 up to 16 C (<15,6 C) and 82 to 98 % RH and it will take between 3 and 8 days. He also writes that the process of LAB stops at temperatures less than 12 C.
My thinking is that I already have that environment in my curing chamber. 12 C and 80 % RH. I can easily raise temp. and RH for some days. Will probably not make any big difference on other items in the chamber.
Can I just stuff the meat and put it straight into the curing chamber? How low must the pH drop for safety reasons? How fast must the drop occur?
Of course choice and cold meat, clean environment and so on.
Any advice, especially based on experience, would be much appreciated.
Mr. Marianski writes that "natural" fermentation should take place from 12 up to 16 C (<15,6 C) and 82 to 98 % RH and it will take between 3 and 8 days. He also writes that the process of LAB stops at temperatures less than 12 C.
My thinking is that I already have that environment in my curing chamber. 12 C and 80 % RH. I can easily raise temp. and RH for some days. Will probably not make any big difference on other items in the chamber.
Can I just stuff the meat and put it straight into the curing chamber? How low must the pH drop for safety reasons? How fast must the drop occur?
Of course choice and cold meat, clean environment and so on.
Any advice, especially based on experience, would be much appreciated.