- Jan 24, 2016
- 6
- 10
Hope y'all can give me some advice.
Made salami using recipe found in a sausage making book. Used 3% salt and cure #2 as well as Bactoferm T-SPX. It's been a month now and everything looks and smells great.
Just got a new charcuterie book and reviewing the recipes and they call for fermenting for 2 days and checking for PH at about 5.4 before going to the drying chamber.
Mine were hung for 12 hours at 75F, did not know to check the PH. I've had it in my curing chamber for 4 weeks at 65F and 80% humidity. Do you think it safe to eat having only fermenting at 75f for 12 hours, without verifying the PH?
Thanks for any help.
Made salami using recipe found in a sausage making book. Used 3% salt and cure #2 as well as Bactoferm T-SPX. It's been a month now and everything looks and smells great.
Just got a new charcuterie book and reviewing the recipes and they call for fermenting for 2 days and checking for PH at about 5.4 before going to the drying chamber.
Mine were hung for 12 hours at 75F, did not know to check the PH. I've had it in my curing chamber for 4 weeks at 65F and 80% humidity. Do you think it safe to eat having only fermenting at 75f for 12 hours, without verifying the PH?
Thanks for any help.
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