Hi, I would like to share an experiment, that I made on fermenting salami. On our farm, we have a cheese dairy, and they make naturally fermented cheese, and the woman there told me about the bacteria we have in this kitchen, and they are the same as the ones in the freeze-cultures, just with a wider spectrum of bacteria, and bacteria that are made to thrive in our area. And while there is no problem with using freeze-cultures I like to use something that I can source from my farm, and it is a lot cheaper. The experiment will be in the spreadsheet below.
| Test, fermenting with cheese whey | meat | Fermenting method | amount | Fermenting temp C | pH after 18 hours | pH after 26 hours | Note | Taste test |
| 1: Kontrol | 200g ground veal | Flora Italia FC | 25g/100kg | 25c 90%rH | 4.9 | X | Firm and fermented smell | Perfect |
| Naturally fermented | 200g ground veal | No | No | 25c 90%rH | 5.3 | 5.1 | not as firm, more mold | wild taste, good though |
| 3: 5ml cheese whey | 200g ground veal | Unfermented cheese whey | 5ml | 25c 90%rH | 5.5 | 5.1 | Firm and fermented smell | Less good, not tangy enough |
| 4: 10ml cheese whey | 200g ground veal | Unfermented cheese whey | 10ml | 25c 90%rH | 5.4 | 5 | Firm and fermented smell | good |
| 5: 15ml cheese whey | 200g ground veal | Unfermented cheese whey | 15ml | 25c 90%rH | 5.3 | 4.9 | Firm and fermented smell | good, tangier |
