Hi all,
My salami ph dropped to 4.6.
I need to check it more often next time.
Is it bad? Texture and taste?
Is there "too low" ph?
Thanks
Ph 4.6 on a salami
Re: Ph 4.6 on a salami
That's about as low as you can go. Looks like you added around
10g/kg of sugars. Taste will be quite tangy, Ok if you are making a Scandinavian salami, but not if you want a Southern European style salami.
10g/kg of sugars. Taste will be quite tangy, Ok if you are making a Scandinavian salami, but not if you want a Southern European style salami.
Re: Ph 4.6 on a salami
Thank you Redzed.!
I hope it will be edible, a lot of work wasted.
Next time less sugar or checking the meat more often...
I hope it will be edible, a lot of work wasted.
Next time less sugar or checking the meat more often...
Re: Ph 4.6 on a salami
More often checking a meat won't help you. From my perspective - only limiting sugars will give you control on acidity. Even when you will lower fermenting temps it won't stop fermentation - it will only extend of time. LAB will work in lower temperatures (example - Lactobacillus curvatus start to work at 4*C (39F)). After your salami will reach your desired weight loss take out casings and vac pack it. PLace in refrigerator for next 5-6 months and your salami will lose a lot of tanginess.
Re: Ph 4.6 on a salami
Thank you, this is very instructive.
I will do as you said, I have nothing to lose. I hope that the problem is only "tanginess" and not a problem with the texture of the final product (lumps or crumbs).
I will do as you said, I have nothing to lose. I hope that the problem is only "tanginess" and not a problem with the texture of the final product (lumps or crumbs).