Search found 18 matches
- Fri Nov 25, 2022 20:38
- Forum: Dry Cured Meats and Sausages
- Topic: pH drops and rises during! fermentation
- Replies: 1
- Views: 3677
pH drops and rises during! fermentation
Hi guys! Please help me out with this... There is a salami with an initial pH of ~5.6. it fermented at ~68 fahrenheit/ 20 Celsius for roughly 24 hours and the pH dropped about 5.05-5.19 (depends where I sticked the pH meter). I wanted to make sure that the salami is under 5.2 pH all the way through,...
- Tue Aug 23, 2022 10:44
- Forum: Dry Cured Meats and Sausages
- Topic: Too high temperature during fermentation
- Replies: 7
- Views: 6555
Re: Too high temperature during fermentation
Now the smells is gone and the salami dried out properly. I'll take your advices next time, thank you! But nobody told me if it's safe to eat or not because of the high fermenting temp, so I assume it is... ? It has the culture, and the curing salt so it's safe I suppose... I hope I'm right.
- Thu Jul 28, 2022 10:13
- Forum: Dry Cured Meats and Sausages
- Topic: Too high temperature during fermentation
- Replies: 7
- Views: 6555
Re: Too high temperature during fermentation
Yes, the initial pH was around 5.4. I added 2.5 grams of dextrose and 6 grams of white pepper powder and thats it.
Now it's in my drying chamber at 55 F/13 C but it still has a strong smell.
Now it's in my drying chamber at 55 F/13 C but it still has a strong smell.
- Wed Jul 27, 2022 09:54
- Forum: Dry Cured Meats and Sausages
- Topic: Too high temperature during fermentation
- Replies: 7
- Views: 6555
Too high temperature during fermentation
Hi to all! I probably have some kind of issue, could you please help me? I've just made a salami, but Im a bit worried about it. The temperature was around 30 C/ 86 F degrees during fermentation and after 17 hours it already hits a pH of 5.00 and it smells tangy, almost sour. I used T-SPX culture (0...
- Wed May 04, 2022 13:20
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation hot spots
- Replies: 7
- Views: 4240
Re: Fermentation hot spots
For those who will probably have the same issue: I've decided to cut off those unfermented spots after drying then I ate the rest. I'm still alive after 2 weeks haha, the salami (fuet) was amazing btw (50% weight loss)
- Wed May 04, 2022 13:14
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 7396
Re: Too low pH after stuffing before fermentation
Yeah, it was great! Thank you!
- Fri Apr 22, 2022 09:14
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 7396
Re: Too low pH after stuffing before fermentation
After 2 months it's finally done and it tastes amazing. Thank you guys, for your help!
- Tue Mar 22, 2022 00:19
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation hot spots
- Replies: 7
- Views: 4240
Re: Fermentation hot spots
Here is a picture. And the pH started to raise in the drying chamber instead of falling.
- Sun Mar 20, 2022 21:55
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation hot spots
- Replies: 7
- Views: 4240
Re: Fermentation hot spots
Yes it was fine, almost powder like. I literally see the few unfermented spots btw
- Sun Mar 20, 2022 20:48
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation hot spots
- Replies: 7
- Views: 4240
Re: Fermentation hot spots
A size of a bean or pea.. thanks for the answer!
- Sun Mar 20, 2022 00:45
- Forum: Dry Cured Meats and Sausages
- Topic: Fermentation hot spots
- Replies: 7
- Views: 4240
Fermentation hot spots
Hi there again! I need some advice guys, it will be much appreciated. 🙂 I've just finished fermenting a salami (or not??) but I realized that it has some fermentation hot spots. At most points it shows a correct 5.05-5.15 pH, but there are some points where it shows ~ 5.5 pH. I didn't want to overmi...
- Sun Mar 20, 2022 00:22
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 7396
Re: Too low pH after stuffing before fermentation
Ok, I accept that and waiting curiously. Thanks for your feedback!
- Fri Mar 18, 2022 09:57
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 7396
Re: Too low pH after stuffing before fermentation
Oh wow! Then I definitely added too much sugar... it's good to know, thanks!
Do you guys think that my rapid pH drop (5.8 to 5.28 in about 10 minutes) happened because of the sugars/paprika???
Do you guys think that my rapid pH drop (5.8 to 5.28 in about 10 minutes) happened because of the sugars/paprika???
- Fri Mar 11, 2022 12:36
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 7396
Re: Too low pH after stuffing before fermentation
8 g of Cayenne and 17 g of paprika / 1000g mince.
- Thu Mar 10, 2022 23:51
- Forum: Dry Cured Meats and Sausages
- Topic: Too low pH after stuffing before fermentation
- Replies: 17
- Views: 7396
Re: Too low pH after stuffing before fermentation
It was 3 g / 1000 g of mince (dextrose)