Soppressata

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Dec 27, 2017 15:32

So, after about 12 days, they look and smell wonderful. The weight loss is about 20%, which I thought is pretty fast, but I know they slow down for quite a while now. I flattened them by hand and noticed they are more mushy than they normally are. I just remembered I used Morton iodized salt, where last time I used a Kosher salt. Would this matter?

Post by **Bob K** » Wed Dec 27, 2017 15:55

Lou-
Iodised salt may affect the color and taste, but not how it functions. Other reasons could be not enough salt or a higher fat content. With sopp it's usually the fat.

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Dec 27, 2017 16:05

Let`s see what happens. I know for sure I have the right amount of salt. As far as fat, I trimmed this one alot less than last tine, so it should have alot less fat.

StefanS · Post by **StefanS** » Wed Dec 27, 2017 19:53

[....]noticed they are more mushy than they normally are.
- IMO - you have used too low amount of 007. Keep in mind that date was Sep. 2017 that means that it should be good during special conditions - freezing below 1 F. all the time - but.... shipping, storage at retailer etc. - it isn't helpful for bacteria to survive.

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Dec 27, 2017 20:16

Well, I can`t say where it was and for how long before I had it, but it`s been in my freezer since the day I received it 18 months ago

Laftpig · Post by **Laftpig** » Wed Dec 27, 2017 21:31

Lousantello very nice looking soppressata. In testing PH can I use PH strips as I don`t have a meter? I have some strips I use in my aquarium. If using strips is ok; what would be the method? Looking to make some soppressata shortly. Thanks

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Dec 27, 2017 21:37

I use a meter, but there were discussions here that uses strips, but I dont know the procedure. I do know that the difference between your start PH and end PH of fermentation is only about .7 or .8 difference in ph, so strips might be fun

Laftpig · Post by **Laftpig** » Wed Dec 27, 2017 21:56

Lousantello I wasn't worrying about it much as PH isn`t even mentioned in the recipes. I assume the water loss was more important and as a result the PH would be in the proper range.

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Dec 27, 2017 22:30

PH was never discussed in the old days. They stuffed pok into some casings, they added salt based on how many handfulls per pound. When it didnt work, they didn`t know why. The reason for monitoring PH is there are certain bacterias that simply can`t live below a certain PH. That`s the first hurdle and a reassurance that specific bacterias arent present. After that, there`s loss of weight based on water activity.

Post by **Bob K** » Wed Dec 27, 2017 22:43

Laftpig wrote:I assume the water loss was more important and as a result the PH would be in the proper range.

The recipes also assume you have some knowledge of making fermented sausages and the safety hurdles involved.

Lots of info here: https://www.meatsandsausages.com/sausag ... ed-sausage

Like Lou said in the old days when things didn't work out they didn't know why ...now we do

With Ph paper you need the small range variety. The general 1-12 type are not accurate enough.
http://www.wedlinydomowe.pl/en/viewtopic.php?t=5165

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Dec 28, 2017 12:17

Just for kicks, has anybody actually measured the PH of your sample in your chamber after 2 weeks? I'm kind of curious.

LOUSANTELLO · Post by **LOUSANTELLO** » Fri Dec 29, 2017 22:37

StefanS · Post by **StefanS** » Sat Dec 30, 2017 17:02

LOUSANTELLO wrote:Just for kicks, has anybody actually measured the PH of your sample in your chamber after 2 weeks? I'm kind of curious.

just got readings of pH in salami baton (not sample) after 17 days in chamber - average 5.24. Used 007 in dose 0.5g/kg. Dextrose - 2 g/kg plus sugar 1.5g/kg. Fermented 62 hours, pH reached 5.12.

IMO - next time will add starter culture in dose min. 1g/kg mince.

Post by **Bob K** » Sat Dec 30, 2017 17:36

If you are looking for a lower Ph or more tang to the taste you can also up the dextrose and sugar. Personally I like the tang, and have never noticed a significant difference in color or depth or flavor if the Ph dropped below 5. Which goes against all that is written....

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Dec 30, 2017 19:25

The reason I asked was because I too noticed the PH to rise from when I put them in the chamber after 17 days. I did not know whether this is normal. My sample was sitting in a plastic dixe cup. I popped the sample out of the cup onto a plate and took a measurement from the bottom. It`s sitting at 5.39.