Beginner might have a PH problem
Beginner might have a PH problem
I made some Salami Finocchiona and its been fermenting for 60 hours. Starting PH was 5.8. The temp was initially set for 66, humidity at 87% and after 48 hours the PH was 5.4 . I was concerned so I bumped the temp up to 70. Today after 60 total hours it read 5.3. The recipe calls for 72 hours of fermentation but I'm concerned that it wont get to a safe level..(5.1 ??).
I used BLC-007 for fermentation. The strange thing is I mixed the sample up and then the PH read 5.8 ?????? Whats up with that.???
Charlie...dazed and confused to end 2016!! Happy new year to all and thanks for all the support this past year
I used BLC-007 for fermentation. The strange thing is I mixed the sample up and then the PH read 5.8 ?????? Whats up with that.???
Charlie...dazed and confused to end 2016!! Happy new year to all and thanks for all the support this past year
Bob, I'll give that a try. I used the recipe from this Wedliny site
http://www.meatsandsausages.com/sausage ... inocchiona
Thanks
http://www.meatsandsausages.com/sausage ... inocchiona
Thanks
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The meter seems to be calibrated. 4.0 in the calibrating solution and 2.5 in the vinegar. I'll go out now and crank that heat up to 75 and we will see how it goes. I will also take another reading with the sample in the chamber with just a tad of water in the hole probe as Bob suggested.
Hmm..the sugar as I have it written down is 10 grams. Maybe that should have been 100 grams. The recipe calls for 0.2% per 1000 grams. I made a total of5000 grams......shoot..... I bet that's it!!!!!
Thanks
Hmm..the sugar as I have it written down is 10 grams. Maybe that should have been 100 grams. The recipe calls for 0.2% per 1000 grams. I made a total of5000 grams......shoot..... I bet that's it!!!!!
Thanks
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Bob, Thanks. Just 10 grams of dextrose. Its 5K grams of meat. 0.2 would be 100 grams of dextrose. Correct?. I just cranked up the heat to 75 degrees. My sample just sits in an open dish in the chamber. Maybe I should have it in a baggy ?
The The mold 600 has kicked in and the chubs are turning white. That's a good thing I guess. The ph bothers me. I'll check again tomorrow.
Thanks charlie
The The mold 600 has kicked in and the chubs are turning white. That's a good thing I guess. The ph bothers me. I'll check again tomorrow.
Thanks charlie
The recipe called for .2% dextrose and .2% sucrose. .2% is 2g per kilogram. So you used half the sugar in the recipe. I have found .3% (3g/kg) to always do the trick, usually within 36-48 hours. Be patient, at 75 your pH will drop by tomorrow morning.
.2% of 1kg is 10 grams. Give your sample in the dish a mix and cover with a paper towel or parchment paper.
.2% of 1kg is 10 grams. Give your sample in the dish a mix and cover with a paper towel or parchment paper.
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Muxmun. I have not made this, but I did just read the recipe. It drives me crazy when they show you ingredients like .2% because I always get confused with the decimal point. .2 is not the same as .2%. This is always the way I calculate. I know that .2% is 1/5 of 1%. 1% of 1000=10 1/5 of 10=2,,,,so .2% of 1000=2. If you made 5000 grams of meat, .2% is only 10, which is correct,,,,BUT, the recipe also called for .2% sugar. If you didn't add the sugar, your fermentation will take longer. What that means now that you are going on 60 hours, I have no clue what the maximum hours at that temperature really is. Maybe some other guys can chime in.