Hey Lou,
I just rechecked the pH in the salamis in question and after calibrating my Milwaukee pH meter, I'm now down to 5.33. I think I'll be good now. I'm assuming fermentation continued utilizing available sugars even at the lower temps. but at a much slower rate. Thanks for the replies. I've watched your youtubes and learn from them...thanks for making them...
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Fermenting without starter cultures
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