Thank you for the response! That makes sense regarding why high fat sausages don't need as much sugar. After doing some more research I also found that paprika has ~10 % sucrose as well, and this recipe had 60g of paprika for 1kg of meat. Next time I will use 2 grams of dextrose instead and see whe...

Thank you for the response! That makes sense regarding why high fat sausages don't need as much sugar. After doing some more research I also found that paprika has ~10 % sucrose as well, and this recipe had 60g of paprika for 1kg of meat. Next time I will use 2 grams of dextrose instead and see wher...

Hi, I recently made a 1kg batch of sobrasada(Spanish nduja) with around 1/2 a teaspoon of t-spx, 3 grams dextrose, and 3 grams sugar. It has been fermenting at around 72 degrees for 48 hours, and I just took a ph reading with my apera ph60. I'm fairly new to salami making and this was my first time ...