Homemade Sausage Making

I’m going to try a semi dry summer sausage. What is a “standard” ph for summer sausage.Does a ph of 5.0 sound reasonable. I’m using Meatsandsausages recipe that calls for FLC .24/kg 10g dextrose fermented at 30C 90RH for 24 hrs. In 60mm casings but I’m not sure what that equates to in PH.

Albertaed wrote: ↑

Fri Jan 29, 2021 23:39

for FLC .24/kg 10g dextrose fermented at 30C 90RH for 24 hrs.

that give you around pH 4.40-4.50

That looks about right according to science direct. I’ll give it a try.

If you like a prominent sour taste then go for it with 10g/kg. You will get a milder tang with around 5g/kg and a pH of 4.8 - 5. Like Stefan said, with 10g the pH will drop to around 4.5 which as low as you can go because lactic bacteria stops growing at that level. And since you will be cooking the product the pH will stay at that level, as all enzymatic activity will stop.

Okay that makes sense. I know now that it’s not linear but 1g dextrose ≈ .1 drop and the temp has a direct effect on the rate of drop? Time to buy Fenier’s book I guess. Thx Stefan and Red

Having made that recipe a few times...
If you are using FLC and fermenting at 85F it will come out very sour. Cutting the sugar and dextrose in half will still produce a pleasant tang.

Thanks bob

The temperature determines the speed of the pH drop and the pH drop will be determined by the amount of sugar. However, if you had two batches and added the same amount of carbohydrate to each but fermented them at different temps, the one fermented at a warmer temp will have a slightly lower pH.

Bob I took your advice and stuck to 5.0 which for me is plenty Man this one has a ton of flavouring going on.