Re: Making Salami in Thailand
Posted: Tue May 18, 2021 15:02
Thank you so much redzed. Really appreciate the response and I will certainly look into this. I've been able to order a Salumi kit from Umai, and they are shipping me some T-SPX. They are the only business I've found that is willing to ship cultures internationally and they only have T-SPX. I will test and compare T-SPX slow ferment/dry, with probiotic blend fast ferment/dry.
I was looking through your older experiment in 2014, where you mentioned "In retrospect I probably should have fermented at a lower temp and a slower ferment. A fast pH drop will probably result in a sour taste. I should also add here that I added 2g of dextrose and 2g of corn syrup solids to 1kg of meat. I am itching to make another batch but don't want to spend all that time washing and cleaning after a small batch of sausage." (http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=15). I was wondering why the suggestion for 32-25 C and 6g of dextrose, is it to achieve a high level of tangy flavor found in pizza pepperonis? If so, what acidity should I aim for to achieve that flavor?
I will also look into GDL and citric acid. Do you recommend they be used alongside the probiotic blend, or by itself? I can probably look this up myself so no need to answer if it's a rookie question.
Thanks again!!
Nam
I was looking through your older experiment in 2014, where you mentioned "In retrospect I probably should have fermented at a lower temp and a slower ferment. A fast pH drop will probably result in a sour taste. I should also add here that I added 2g of dextrose and 2g of corn syrup solids to 1kg of meat. I am itching to make another batch but don't want to spend all that time washing and cleaning after a small batch of sausage." (http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=15). I was wondering why the suggestion for 32-25 C and 6g of dextrose, is it to achieve a high level of tangy flavor found in pizza pepperonis? If so, what acidity should I aim for to achieve that flavor?
I will also look into GDL and citric acid. Do you recommend they be used alongside the probiotic blend, or by itself? I can probably look this up myself so no need to answer if it's a rookie question.
Thanks again!!
Nam