Salami problems

Saltedtyme30 · Post by **Saltedtyme30** » Wed Dec 16, 2015 06:35

My ph now as my second batch just done my starting ph is 5.2 I checked it with some meat and a little distilled water mixed. I read 36 hrs is the way. Less? At 72 f and 88 humidity now in incubator

Saltedtyme30 · Post by **Saltedtyme30** » Wed Dec 16, 2015 06:36

I don't know how to write you or use this but I wrote back redzed,

Post by **redzed** » Wed Dec 16, 2015 07:06

A starting pH of 5.2 is high in acid and does not seem right. Most commercial pork comes in at around 5.8. Older animals will be a bit lower but not as low as 5.2. If you are checking with strips that may be the problem. Since you already have everything made, ferment the salami at 72F and high humidity (90% or higher) for 48 hours and then transfer to your curing chamber, keep the humidity in the chamber at 85% for the first few days and then lower by 5% or so. If you used .3% to .5% sugar you should be OK.

Hope this helps, and I answered here instead of replying to your PM, since this is more appropriate.

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jan 17, 2016 00:11

Beautiful. I have a problem now. Using tspx as referred by you guys its one month in and my salami isn't hardening at all. It's full of beautiful mold at 73 percent humidity now after a month but no drying.

Post by **redzed** » Sun Jan 17, 2016 23:15

Saltedtyme30 wrote:Beautiful. I have a problem now. Using tspx as referred by you guys its one month in and my salami isn't hardening at all. It's full of beautiful mold at 73 percent humidity now after a month but no drying.

I'm disappointed to hear that. Can you give us a few more details as to the type of meat, ratios, pH readings, sugar fermenting temps, size and type of casings, etc.? What is the % of the weight loss?

If the salami has not firmed up after a month it may be due to poor hygiene, inadequate or over mixing, failed fermentation, fat smearing, unsuitable casings, meat quality (PSE, or antibiotics). Or a variety of other reasons.

Did you cut into one? If so, can you post a pic of the cross section? And what does it smell like?

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jan 17, 2016 23:25

I have the meat test kit strips that I don't know how to use. I used tspx and was told to ferment for 3 days by you guys for beautiful mold. Which I have. But not hard or near hard. Will post pic now

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jan 17, 2016 23:34

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jan 17, 2016 23:35

Smells good. Just to form for one month. How do I test the ph with these strips ?! The casing was filled heavy !

Saltedtyme30 · Post by **Saltedtyme30** » Sun Jan 17, 2016 23:37

I used a bigger casing this time but I made sure they got filled heavily- I fermented them like you told me got beautiful mold. Just not firm. 12/15 they were hung in there

Post by **Bob K** » Mon Jan 18, 2016 00:26

Those look fine! With the larger size casing you can expect that they will take 7-10 weeks to be done.

Great instructions on testing Ph here: https://ourdailybrine.com/how-to-test-t ... and-drink/

Post by **redzed** » Mon Jan 18, 2016 00:35

They do look like they did lose some weight. It may not be drying properly due to fat smearing. This happens when fat is softened to the point of being spreadable and it then coats the meat particles not allowing the water to leave. In your picture the fat in meat definition is not very clear and you may have used too much of the soft fat in the sausage. When preparing fermented sausages using hard back and grinding it while frozen, and the meat semi frozen is crucial. Fat smearing is also caused by dull grinder knives, over mixing and tightly stuffing especially when using narrow horns.

You have a full chamber and drying will therefore be a bit slower. Weigh a couple of the sausages now and dry for another 2-3 weeks and it just might turn out OK.

Testing the pH at this point will not tell you too much. After a month or so the pH will usually rise, sometimes even to the same level as it was when starting. To determine whether it is fermenting correctly you need to take the ph of the ground meat before adding the culture and fermenting. Then take the first readings after 24 hours, and then every 12hours.

Spraying the surface with mould starter is not related to the fermentation which is the growth of lactic acid in the meat. How much salt and sugar did you use and exactly how did you ferment the sausage? Did you use Cure #2?

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jan 18, 2016 00:53

I used 9 grams dextrose per 4 lbs. 10 grams tspx. I grind my fat frozen and when I mix it it gets soft quick- it's fat. So I don't know how salami makers can mix hard with out it smearing when I out the spices in and fat and mix, it's going to get hot and smear. That's why I never understood the partial freezing. It comes out nice but when mixing, it smears. My grandmother did this back in the day with a hand of people mixing lbs of meat and fat and stuffing it. The smell is spot on but the fat will always smear. Like foie.

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jan 18, 2016 01:01

Pink 2 as well yes. And wine.

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jan 18, 2016 01:06

Man you guys are awesome. You help so much.

Saltedtyme30 · Post by **Saltedtyme30** » Mon Jan 18, 2016 01:06

Maybe a Facebook closed group would be easier to communicate ? It's hard for me on here with a phone it takes me an hour to reach out