- Sep 15, 2014
- 32
- 12
I made some sopressata de Calabria yesterday, used the B-LC-007 culture at 0.022% (meat weight x 0.00022)
It has been fermenting for 24 hours now at 71 degF and 80% RH
Used 1.3% dextrose and 0.15% demerara for sugars, and used both hot and sweet Coluccio pepper paste, as well as hot and sweet Calabrian pepper powders.
I saved a small amount of the meat in a small cup, to use to test the PH, and put it in the fermenting chamber with the sopressata.
24 hours later and my general purpose PH test strip is showing a PH of 6.0
I was hoping it would be closer to 5.3 or 5.0, etc. after 24 hours.
Any ideas? Should I let it ferment another day or more?
And what if the PH doesn’t drop after another day?
Or should I go ahead and put it in my 12 deg C @ 75% RH drying chamber?
Thanks for the advice!
Jason
It has been fermenting for 24 hours now at 71 degF and 80% RH
Used 1.3% dextrose and 0.15% demerara for sugars, and used both hot and sweet Coluccio pepper paste, as well as hot and sweet Calabrian pepper powders.
I saved a small amount of the meat in a small cup, to use to test the PH, and put it in the fermenting chamber with the sopressata.
24 hours later and my general purpose PH test strip is showing a PH of 6.0
I was hoping it would be closer to 5.3 or 5.0, etc. after 24 hours.
Any ideas? Should I let it ferment another day or more?
And what if the PH doesn’t drop after another day?
Or should I go ahead and put it in my 12 deg C @ 75% RH drying chamber?
Thanks for the advice!
Jason