I thought the 007 came in 50 gram packets?Thanks - probably some wisdom in making sure I do have a great scale - I’ve got 3 scales but not sure off band how many decimal points they go to.. and probably a little over is ok - but I was using 12 grams per 20 pound batch in the past - half of one of those packets- probably overkill .
I highlighted a minor blip - should be "acidity rises" or "pH drops". We all know you know that.One point I would like to clarify on the amount of culture...it does not matter per say as far as the lactic acid producing bacteria are concerned, but it does matter with respect to the flavor forming staphylococcus bacteria. Lactic acid production stops with a relatively high Aw, at 0.95, but the staphylococcus bacteria continue breaking down proteins and fats to Aw 0.85 and as the pH rises as the salami dries, the staph. bacteria function better at breaking down the meat and fat. The dosages of the starter cultures are geared towards the flavor producing bacteria, not the lactic acid bacteria. At least this is my understanding from my research.....
...tspx is a slow culture.....usually takes days to ferment.If they wanted to create product with great flavor, they would do slow ferments with extended drying.
Ahhh, I see what you were referring to. My mistake. I misunderstood your pointin the content. I am aware of the pH rise in the latter portion of the drying phase.That was not a mistype....the pH of the salami will (or should) rise as it dries. This is due to the microbiological processes of the bacteria, and the molds....as well as the enzymes within the meat acting on the proteins. Now the pH DROPS during the fermentation stage, but opposite should happen when drying with good mold coverage.
The Mold will consume some of the lactic acid creating ammonia near the surface. The ammonia is slightly basic...that is why your chamber can have an ammonia smell if the mold is growing strongly from too high humidity.
I was never sure what was in this batch. I would aim at something a bit different, with a flavor profile that represents Western European fare, since you're using Iberico genetic stock (not sure if it's fed acorns. Portuguese cured meats are likely similar but worth investigating. The Fuet in Marianski Bros. "The Art of..." is very flavorful, but not completely different from other basic salami. It might be worth digging around for some local salami (salchichon) varieties from Andalucía region, which I believe is where the Iberico pigs are sourced from. Chorizo and a variant of that, Longaniza are a possibility if you love spicy cured meat. (edit) - I forgot, you've already got some Chorizo curing. Hmmmm...Well,
I’ve got a new shipment of great Iberico meat on the way, bought when I was sure I had ruined this one - now that I have a little hope that it will work out , exploring options for this next 10 pound batch I’ll make this coming weekend. Open for suggestions !
I've done that twice now. I like the flavor, but I've learned that I'm not as hot on full peppercorns as I used to be. I'm going to use mostly cracked PCs in the future.
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