This is the nub of Chorizo I used to test the ph at 43% weight loss.

Thanks…since I’m using Umai, my chamber is my refrigerator…with complications. My fridge is in my basement and my basement runs about 55-60 degrees Fahrenheit and about 60-65% humidity. So with the basement temp at 55 degrees, my fridge doesn’t run as often and therefore humidity inside is high. (75...

Hi…I just came across this post also. It was a great read. The Spaniata looks absolutely perfect.

Phil D

Thanks a lot…Redzed😊 I’m trying to take a logical approach to beginning to learn about fermented and dried sausages. 1) Trying to stick with one culture T-SPX (for now) and learn to use it well. So that variable isn’t variable (😂lol) 2). Trying to learn the sugar piece of the equation with the harde...

Thanks a lot!

I have a stupid question. So 0.3gr/kg dextrose lowers ph .1. For example from 5.6 to 5.5?
Or is it 5.6 to 4.6. I used to be great at math…lol.

Thanks

Phil

I hate to ask a stupid question🥴, I don’t know the breakdown of the 3 classes of pork.

I am quite new to fermented sausage making and am willing to learn from all of the members. I am a rookie. I have made Two batches with T-SPX. Hungarian Salami and Chorizo. Both fermented and dried (drying). Both recipes came from Eric @ Two Guys and a cooler. (Using Umai) The Hungarian used .2% eac...