pH drops and rises during! fermentation
Posted: Fri Nov 25, 2022 20:38
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, better around 5 pH, so I let it fermented for one more day.
24 h later (48h all together) I gave it another pH check and it showed 5.4-5.6 throughout the whole sample and the salamis are slimey on the surface.
What the hell happened? Is it gonna be Ok after drying? Spoiled? I used double dosage of T-spx, and regular dosage of curing salts together with 2g/1000g dextrose...
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, better around 5 pH, so I let it fermented for one more day.
24 h later (48h all together) I gave it another pH check and it showed 5.4-5.6 throughout the whole sample and the salamis are slimey on the surface.
What the hell happened? Is it gonna be Ok after drying? Spoiled? I used double dosage of T-spx, and regular dosage of curing salts together with 2g/1000g dextrose...