Higher temperature for T Spx starter culture?

[Jgreen]

Hi guys, I recently tried my hand at a dried cured sausage called fuet using the umai dry casings.

Spanish Fuet - Taste of Artisan

Fuet, Spanish dry-cured sausage, made with pork, seasoned with salt, white wine, white pepper and garlic, stuffed in hog casings, and cured for 1-2 months.

tasteofartisan.com

I placed them in my oven overnight to begin fermentation, and accidentally left thr light on in the oven. With the light on, it reaches around 80-83 degrees in there, which I understand is outside the recommended range.

Is this salvageable? What happens if the temperature is too high? It hasn't changed color yet, and the light has been turned off and it is in a 70 degree area now. Should I shorten fermentation time as a result of the high temperature? Thanks

 

[BGKYSmoker]

How long have you had hanging/racks to ferment?

 

[Jgreen]

It's currently been almost 16 hours, was probably in the higher temperatures for around 7 or 8 hours

 

[BGKYSmoker]

For a proper ferment you need 72 hours or 3 days

 

[indaswamp]

To answer your question, no the higher temp. will not hurt fermentation, it will just speed up the activity of the bacteria a little. Since you are making a very small diameter salami, the flavor bacteria will not have enough time to really do much, keep on drying, it'll be fine.....

 

[Jgreen]

To answer your question, no the higher temp. will not hurt fermentation, it will just speed up the activity of the bacteria a little. Since you are making a very small diameter salami, the flavor bacteria will not have enough time to really do much, keep on drying, it'll be fine.....

Thank you, I suspected this but the hadn't seen anything mentioning the affects of higher temperatures.

 

[BGKYSmoker]

sorry
been on/off for couple days with internet probs

What IS said above