Growth While Fermenting
Posted: Mon Mar 06, 2023 07:51
Great to finally make an account. I've been lurking and learning here for quite a while. I've read a couple Marianski books as well as watched every 2 Guys and a Cooler video, but I still wasn't prepared to see a sheet of growth on my salamis while still fermenting them.
The pics are above; the recipe's below. I've been fermenting in my oven at about 72°F. I'm using T-SPX for the first time. I tested the chub meat at 60 hours and it read 5.24. I wanted to go a bit lower so I waited another 8 hours. I tested it again and the pH was now reading 5.5. This alone was perplexing, so I took a look at the salamis and saw that they were already being covered. I did brush mold 600 on them before fermenting.
Any thoughts/insights as to why the pH is going up? Also, is this penicillium that's growing or is it something completely different? My best guess is that I didn't wrap them tight enough, and therefore the environment isn't humid enough. Maybe I should have used Sucrose as well. Please help. Here's the recipe
2.5% Salt
1% MSG
.30% Black Pepper
.25% Garlic Powder
.20% Bay Leaf
T-SPX Starter Culture (¼ tsp in ¼ cup spring h2o)
.5% Dextrose
2% Potato Starch