Fermentation temp for chorizo with t-spx

[sheermomentum]

I'm sorry if this is a very newbie question - but I am a newbie and I'm concerned about something.

I made my first batch of chorizo last weekend, and I followed a recipe that specified to let it hang for days at around 68 degrees fahrenheit/20 degrees celsius. I also see from the general directions for the T-SPX culture that optimum fermentation temps are 68 to 74 (or 20 to 23). But I had it hanging in a place that my own readings over the 3 days it was there were never above 62/16, and most of the time, they were closer to 60/15.

I have not taken a pH reading (I'll be doing this in the future). Do you think I should be worried about spoilage at this point? The color does not look too dark, and there is a certain scent, but I cannot tell for certain whether it is the meat or the larger-than-specified amount of garlic that I added.

It's hanging now in my cheese fridge (which is now my meat and cheese fridge), and I'll probably just wait and see how it turns out in a couple months. But I'd appreciate a more expert opinion from anyone who has one. Should I be worried?

[wheels]

Hi, welcome. Here's the effect of temp on T-SPX taken from a brochure issued by the manufacturer:



HTH

Phil

[NCPaul]

Ideally the pH of the chorizo would reach 5.3 on the graph Wheels has posted. Your temperature was a little cool. The amount of sugar and the amount of starter culture will also play a part. Welcome to the forum.

[sheermomentum]

Thanks, both. I'm learning something new every day . I also found this chart: http://www.alliedkenco.com/pdf/Culture% ... 20Uses.pdf. It indicates that the minimum growth temp for the lactic-acid-producing component of t-spx is 59F. So, yeah, I think that probably the fermentation was likely severely retarded. I guess I'll get those pH strips and see where it actually is at this point, but I think perhaps this is going to be one of those expensive newbie mistakes.

[NCPaul]

I wouldn't lose hope yet. How much dextrose did you use? I have taken to using my oven as my fermentation chamber. A tray of water with a paper towel dipping in it will raise the humidity (tip from grisell), and the oven light (shielded) can be used to warm to fermentation temps.

[sheermomentum]

Ok, I won't abandon all hope . I used .2% dextrose, or 2 grams in my little 1000 gram batch, plus another 3 grams of table sugar. I'm also noticing a little whiffiness in the pepperoni that I hung a couple days ago, even though the temp on it has been holding steady between 66 and 68. Thank you for the tip about using the oven. I've been using a large coleman cooler turned on its side, with a glass of water tucked into the corner - but this time I brought it inside instead of leaving it in the garage. I opened it this morning to let it warm up a few degrees and dry out a few percent. The humidity had climbed to 99%.

P.S. I am using the Marianski recipes from "Home Production of Quality Meats and Sausages." They specify to leave things curing for 3 days at the warm temps. So I'm also wondering if the scents I'm picking up are just normal for this process. I hate not knowing what I'm doing .