Jump to content

Glen

participating member
  • Content Count

    10
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Glen

    Genoa Salami pH level not right.

    Thanks so much for the assistance. I am sure I followed the recipe exactly. I used high end heritage Berkshire pork and back fat and Piedmontese chuck. I agree, the photo and the product look like much more than 20%. I checked the total weight at the end to ensure I had the right total at almost exactly 5kg. The grind looked great. Same as I use for fresh sausages and the texture is always how I like it. I have never run back fat through it however. I do recall that it might have looked more like lard than a grind and it was a frozen too. I used the 3/8 plate for the fat and pork and the 1/8 plate for the chuck. The beef chuck was not overly fat either. It does taste really good so it wont go to waste! Again, thanks guys. Really glad I found this forum and I appreciate the help and advice.
  2. Glen

    Genoa Salami pH level not right.

    Thanks. I will look for a recipe with less fat next time I guess.
  3. Glen

    Genoa Salami pH level not right.

    Just a quick follow up for some feedback if anyone is willing. The texture is a bit soft. The taste is great but I was hoping for a bit firmer texture. Does some additional drying time help here? I am around 70% or original weight. Would 65% make the difference? Thanks, Glen
  4. Glen

    Genoa Salami pH level not right.

    I did a taste test tonight. 69% of original weight. Looks, smells and tastes great. Little over 3 months of drying.
  5. Glen

    Genoa Salami pH level not right.

    Thanks for the question. I used this recipe with extreme accuracy.
  6. Glen

    Genoa Salami pH level not right.

    Phew! Just the reassurance I was looking for. Thank you!
  7. Glen

    Genoa Salami pH level not right.

    On page 125 of "The Art of Making Fermented Sausages" it reads...."Remember, however, that slow-fermented sausages are made with a little sugar so the pH usually remains at pH 5.8 or higher. Ensuing removal of moisture guarantees security." I would be so appreciative of any feedback on this. I am new to this site and not sure how to engage folks with experience on this topic. Much thanks.
  8. Looking to learn and ask questions about home curing meats. I have an 11 lb batch of genoa salami going and it is my first batch. Worried about the PH level not dropping as needed. Need some advice. I followed the Marianski recipe exactly. I have a pH meter and the starting point was 6.15pH which I thought was unusually high. 2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH. My curing chamber is consistently at 57deg. F. /80% humidity. My pH tester seems calibrated properly using the calibration solutions. I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. Glen
×