Salami Vicentina

Indaswamp
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Re: Salami Vicentina

Post by Indaswamp » Thu Mar 11, 2021 21:11

redzed wrote:
Thu Mar 11, 2021 17:38
If the salami will be stuffed into a large diameter casing such as a bung, one more gram of sugar could also be added.
Can you explain this for me? Why more sugar in a larger diameter casing? Should I reduce the sugar from 5 grams if stuffing in say a 35mm hog casing? What is the reasoning?
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Albertaed
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Re: Salami Vicentina

Post by Albertaed » Thu Mar 11, 2021 22:29

Gotcha
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Re: Salami Vicentina

Post by Indaswamp » Tue Mar 16, 2021 01:54

So an update... I found why my pH readings were off. It was operator error as I was forgetting a step during calibration. After settling to the correct pH while calibrating with my Milwaukee 102, I was not pressing the CFM button to lock it in. I went through and rechecked the pH on some of my finished salamis, then did a slope test with fresh cal. solution. the offset was +0.02 at both the 7.01 and 4.01 spot so the slope is 100....pH meter and probe is OK.

I had no idea what the problem was. I was starting to distrust the amounts of sugars I was adding and increased it through a couple salamis, but will now go back to square 1 and trust the recommended amount of 0.62g/kg. for a change of -0.1 pH....
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