Homemade Sausage Making

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

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.

Thank you Redzed.!
I hope it will be edible, a lot of work wasted.
Next time less sugar or checking the meat more often...

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.

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).