Taking Salumi Drying to the Next Level....

[indaswamp]

Oh- I also hand cut the fat~3/8" cubes....

 

[indaswamp]

So this is the sample piece. It was on the top rack and likely achieved higher temp. for longer time than the salamis hanging lower in the drying chamber...@29hours fermentation:

Good color, absolutely awesome aroma, good bind.

pH 5.06.. I'll monitor it, but should have consumed all the sugars by this point.

 

[indaswamp]

Just checked the pH again and it is holding at pH5.03-5.07 so fermentation is complete. 3 more days of intensive drying then transfer to maturing chamber. I used 1 gram of dextrose and 2 gram of Turbinado sugar. Initial pH was 5.83-5.89 so Toldra's statement that 1 gram will drop the pH 0.3 points is pretty damn close to dead on when you take into account the Dextrose equivalent value of sucrose which is 0.89; meaning sucrose will produce 0.89% lactic acid of pure dextrose. The SM-194 has an amazing aroma! More so than any other culture I have used so far, but it is faster than tspx. I think 2.25grams sugars would be perfect; 0.75g./kg. dextrose and 1.5g./kg. sucrose...that would be a combined DE of about 2.04g....final pH would be around 5.25ish....

The D. Hansenii in the SM-194 should neutralize some of the acid along with the mold 600 for a milder salami once done drying. Interested to see what the final pH will be once dry.

 

[mr_whipple]

I came across this thread searching for something else, but I too have been reading over at TOA and am heading out today to grab another used wine fridge for this.