Way too much t-spx

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chasem
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Way too much t-spx

Post by chasem » Sat Sep 02, 2017 23:21

Hi guys, I think I may have made a big mistake. I made salami using the umai bags yesterday, today I was looking back through the recipe and I have used 10g of t-spx not 1.0g to 2.25kg of pork. Will this make the salami inedible?

Thanks for your help I really don't want to trough out $150 worth of salami
reddal
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Post by reddal » Sun Sep 03, 2017 10:19

Others here will have more expert opinions than me - however for what its worth - I think you might get away with this. I think the starter culture uses up the available sugars then stops. If there is too much starter culture the extra just won't do anything.
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Bob K
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Post by Bob K » Sun Sep 03, 2017 13:05

No problem. The only thing you hurt was your wallet!
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