Göttinger Stracke PH

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Albertaed
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Göttinger Stracke PH

Post by Albertaed » Mon Mar 08, 2021 01:08

I have Marianski’s Göttinger Stracke fermenting in the chamber.

3.15kgs pork butt
2kgs class 2 pork
Lean/fat 70/30

144g fine sea salt 2.8%
15.5g cure#2 .3%
26g dextrose
.62g TSP X

Fermenting at 69F 85% RH

It’s been in there for 2.5 days and still have a PH of 5.6?
Cure and salt might be a tad high and it’s the first time using fine sea salt.
I’ll see what happens in the next few days but I was hoping with 5g/100 of dextrose I would be shooting for 4.9-5.1 PH?
I’ve never measured the mix for ph and then added dextrose accordingly but I thought 5g/1000 would drop the ph more than enough. Maybe I need to measure the original ph.
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Re: Göttinger Stracke PH

Post by jcflorida » Mon Mar 08, 2021 01:57

The Chr Hansen Bactoferm™ Meat Manual Volume 1, page 24, Figure 5 gives T-SPX pH versus time data for 1/2 percent glucose. Your temperature is between the top two curves, so, depending on your starting pH, you may not be that far off. In any event, looks like 4.9-5.1 is going to be longer than 2.5 days.

Here's a link to the manual
https://netropolitan.co.nz/wp-content/u ... 141009.pdf

As an edit, the pH drop is very sensitive to temperature between 64ºF and 75ºF. This is the temperature of the meat, not necessarily the temperature of the air inside the chamber which oscillates as the heater/cooler cycles. I like to stick a recording temperature probe in the meat sample to know the actual temperature of the meat over time.
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Re: Göttinger Stracke PH

Post by Albertaed » Mon Mar 08, 2021 02:22

jcflorida wrote:
Mon Mar 08, 2021 01:57
I like to stick a recording temperature probe in the meat sample to know the actual temperature of the meat over time.
Great tip thx
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Re: Göttinger Stracke PH

Post by Albertaed » Tue Mar 09, 2021 17:47

After 72 hrs I’m down to 5.2. I’m going to give it a little longer and see if it will drop a little more. Also interesting is the fact that white surface mold is quite developed while fermenting. I probably touched one of the salamis in the drying chamber.
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Re: Göttinger Stracke PH

Post by redzed » Tue Mar 09, 2021 17:59

Bump up the temp to 22C and leave in the chamber for another 24 hours. Are you using a starter?
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Re: Göttinger Stracke PH

Post by Albertaed » Tue Mar 09, 2021 18:15

Yup I’m using TSP
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Re: Göttinger Stracke PH

Post by Albertaed » Thu Mar 11, 2021 14:43

I turns out my Auberin temp/humidity controller head crapped out so I was fermenting probably in mid to high fifties. I changed the head and brought the temp to 70F and 90% humidity for 2 more days. In total it took 5 days to reach a PH of 5.2. I was hoping for closer to 5.0 so I’ll go with 6-7g of dextrose next time. Having been in there so long I have a very healthy growth of surface mold! Hopefully the humidity didn’t effect the casings too much in respect to case hardening.
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