Culture- Flora Italia; a.k.a Flaovr of Italy fermetation temp.- 69*F Starting pH unknown. I know I should have checked it, and have started doing so after this batch. subsequent batches are running ~5.9pH in the meat. Yes, I added Dextrose, 3g/kg. also added raw sugar 3g./kg. They salamis fermented ...

Thank you StefanS. I will let it ride an see how they do. Though I did use flora Italia culture, but has some of the same Lacto strains as T-SPX.

and from now on, I will ensure sample piece is same dia. as batons for a truer pH reading inside the salamis.

Lou, how did these salamis turn out? I am in a similar situation where I pulled the salamis from fermentation prematurely before they reached pH5.3... I did use a culture though. Currently, pH is 5.45. These were also larger casings than I have used...65mm and the fermentation temps. was 5* lower @6...

So, I realize that under pH 5.3 is the target. But I saw where on the back of TSPX they say that pH will drop to just above 5.3 and now I am confused. Is pH drop below 5.3 a hard rule and must occur for a salami to be safe? Reason I ask is that I recently made a salami and pulled from fermentation p...

Fermentation with T-SPX will likely take longer than 24-36 hours...

this would be day 10... that was a typo in my previous post...chamber has been running 54-57*F

Thank you redzed...

Thanks for posting redzed. About the pH testing... Still new to this salami making endeavor. The mince I saved and wrapped in cling wrap was a small piece relative to the diameter of the stuffed 65mm casings. I was testing the sample and it never occurred to me the lag phase might be longer for the ...

What is the general consensus on this one? Anyone use it or have experience with it? I bought some when I was getting started about a year ago, have not used it yet... Any info appreciated. CHR Hansen says it is for Northern European style dry cured salamis...which as a new person is why I bought it...

Ok, little more info... I could not stand it...poked a small hole in my tester chub where one of the pistachios was (short salami I make for tracking weight and to use up most of the leftover mince), it is the peeling I am seeing through the casing that looks dark-almost black. Next time I will remo...

Little more info:
I used Trader Joes Pistachios (halfs and pieces). I just checked, and the nuts are pasteurized during processing so probably did not introduce harmful bacteria like unpasteurized nuts would.

Maybe what I am seeing is the pistachio peels through the casing. They were not noticeable when first stuffed when the casing was moist and opaque. But now that the casing is clear after a little drying, the peels are noticeable now. Was I suppose to remove the pistachio nut peels?

I stuffed in 60-65mm beef middles, then fermented @69*F in my fermentation trash can. I took the left over mince in the stuffer hopper and wrapped it with cling film as my pH test piece. I put it in the fermentation can with the salamis.

Thinking about this more, maybe I should have blanched the pistachios and the lemon zest to pasteurize them prior to adding to the meat paste.....

Thanks bcboy...