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Glen

Genoa Salami pH level not right.

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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

DBE338D7-F5FF-42B5-8FE0-6D5CC448AF68.jpeg

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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.

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We have some curing pros here. They'll weigh in soon I hope

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I haven't made that particular recipe, but I think that pH sounds like it's on target, I don't think there's much to be concerned about there. I've found Marianski's recipes reliable in the past, and the pH is dropping, so it's not like your bacteria have died. I think you're on track.

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

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What starter culture did you use, what temperature did you ferment at, and what % of dextrose/sugar did you put in your grind?

these will all be variables in your pH

 

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

5990786C-6C6F-41EA-A1DA-FC4E1D318D69.jpeg

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

DACCB29E-8D1A-400A-8C8E-ADD565CB05BC.jpeg

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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

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Your fat % looks pretty high and there seems to be a bit of smearing. That will make it feel softer. Additional drying is unlikely to help. 

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

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I'm not sure exactly what @jmolinari meant, but I suspect literally that your fat percent looks high, not in the recipe, but in the photograph. 20% fat is really not that much, and your photo seems to show quite a bit more. How well trimmed was your meat?

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Correct. The picture seems to be much more than 20%. Then again some of it could be from the beef chuck

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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.

 

 

 

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