I don't think extra humidity would affect the fermentation process though?
Here's a picture of them right after stuffing. They're very dark already because of the spices. I'll take a picture tonight for comparison when I get home.
On a rack over a tray with some water at the bottom, while thing covered in cling wrap. It's on my counter, first 24 hours was at 63F and last 48 was at 67-68F.
I cant really see a color change because of all the paprika. The extra meat that I have been sampling from has firmed up a lot like...
So at 72 real hours I made a meat slurry at 5:1, 5:2, and 1:1 just to make sure my meter was getting a good reading and it's at 5.9. Last night at 60 hours I tested at 5 to 1 slurry and was reading 5.5, which makes me think that this meter is very bad on measuring pH of meat.
I have about 12...
Is pH not important for food safety even with the umai stuff?
The time temp table is super helpful thank you. I hadn't considered that changing the starter would necessitate adjusting the salt.
I did raise temperature to about 68F. Is there cause for concern at this point or should I proceed?
Hi, I'm currently fermenting my first batch of sausage. Its a spanish chorizo following this recipe (x2.5) and using an Umai dry sausage kit. My starter culture is the one from the Umai kit, bactoferm t-spx and I used 1/4 tsp. Its been fermenting for about 24 hours at about 63F and I've taken a...