My first attempt at this salami was a failure.
https://www.smokingmeatforums.com/threads/campania-salami-orange-zest-fennel-garlic.306608/
The pH dropped to 4.56 and was too sour and not enjoyable. No flavor development. I have become better at the art of crafting salami recipes and have tweaked this recipe. The only real change was omitting all sugars. There is no added dextrose nor sucrose in the recipe; all the sugars for fermentation come from the ingredients. I also switched to fresh zest steeped in the white wine. I am hoping that this gives more orange flavor punch and brings the orange forward when tasting. I also switched from the super fast Flavor of Italy culture to the slower more flavorful SM-194 which does not use pediococcus acidilactici bacteria.
I have had this salami on deck for a while and well, time to make it. Orange zest runs a pH of 3.5-4 so not as acidic as lemon zest which is 2.5-3. I used 7.4g./Kg. lemon zest in my recent run of pistachio and lemon and it worked out well. Decided on 10g. fresh orange zest in this batch of Campania Salami.
It seems I have accounted for everything with this go around as the pH hit 5.17 @19 hours fermentation and just checked it @ 33 hours and it has risen to 5.23 (acid leeching from the zest is equalizing through the salami)....excellent! The aroma is outstanding...flavor bacteria are going to work!
I stuffed these in 60-65mm beef middles and shortened the length to 16" long. Made 5kg.; which gave me 4 salami. They are in the accelerated drying cabinet...will transfer to maturing chamber when weight loss has reached at least 15%
https://www.smokingmeatforums.com/threads/campania-salami-orange-zest-fennel-garlic.306608/
The pH dropped to 4.56 and was too sour and not enjoyable. No flavor development. I have become better at the art of crafting salami recipes and have tweaked this recipe. The only real change was omitting all sugars. There is no added dextrose nor sucrose in the recipe; all the sugars for fermentation come from the ingredients. I also switched to fresh zest steeped in the white wine. I am hoping that this gives more orange flavor punch and brings the orange forward when tasting. I also switched from the super fast Flavor of Italy culture to the slower more flavorful SM-194 which does not use pediococcus acidilactici bacteria.
I have had this salami on deck for a while and well, time to make it. Orange zest runs a pH of 3.5-4 so not as acidic as lemon zest which is 2.5-3. I used 7.4g./Kg. lemon zest in my recent run of pistachio and lemon and it worked out well. Decided on 10g. fresh orange zest in this batch of Campania Salami.
It seems I have accounted for everything with this go around as the pH hit 5.17 @19 hours fermentation and just checked it @ 33 hours and it has risen to 5.23 (acid leeching from the zest is equalizing through the salami)....excellent! The aroma is outstanding...flavor bacteria are going to work!
I stuffed these in 60-65mm beef middles and shortened the length to 16" long. Made 5kg.; which gave me 4 salami. They are in the accelerated drying cabinet...will transfer to maturing chamber when weight loss has reached at least 15%
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