PAsrsons, the recipe/salame was eated a few weeks ago. After acidifying for 36 hours, the PH was at 5.05, it went into the curing chamber at 50deg.F and 70%RH...3 weeks later i ate it.
MAN was it good!
This is the recipe i used...I made a VERY simple recipe so that i could make sure my process, instead of my ingredients, were the problem in my prior batches...(prior batches were plasticky tasting, caused by maturing in a non-food-safe plastic lab box...it tasted just like ht ebox smelled!)
3lbs pork shoulder
14oz. pork fat
33g salt
0.4g starter culture
10g red wine
4.5g dextrose
5.5g ground pepper (some ground some cracked in half some whole)
5.5g cure #2
4.5g garlic powder
My method is to cut the pork and fat into similar small sized chunks, mix them together, sprinkle with everything except the starter culture, and mix veyr thoroughly, then put in the freezer until it is almost frozen..then grind...i used a 3/8" plate...
then disolve the starter in about 40ml of distilled water and add a pinch of dextrose, and let it sit 20 or so minutes...add this liquid to the meat paste and cut and fold it with a spatula, trying not ot mush up the fat particles, but make sure it is well integrated.
Stuff it in casings, and put it somewhere where you can keep 75 or 80% humidity and about 85-90 deg. F (check with your starter culture recomendations for proper temps), until PH drops below 5.3 (usually about 36 hours, but depends on dextrose amount)..then put to dry/cure. I ate mine when it had lost about 45% weight...
I got this recipe from Len Poli's site:
http://home.pacbell.net/lpoli/jason