Hi there,
I seem to have a little problem with fermenting sausages. The PH is not dropping! Last wednesday I made a batch of chorizo. I hung it in my little fermentation chamber at 21C/93%RH, but after three days the PH was about 5,8. I measured it agian this morning and nothing has changed. It should be 5,3 or lower, right? I think I will wait untill tuesday, and then smoke and dry them anyway. They smell amazing and I would hate to bin them. I made a fennel-salami a while ago which didn't drop as well. I dried it anyway and it tasted amazing! I hope somebody can tell me what I am doing wrong. Maybe the PH strips are not accurate enough?
This is the recipe I used:
1kg Pork shoulder
20g pimenton dulce
5g garlic powder
5g black pepper
25g colorozo salt
5g seasalt
3g dextrose
0,5g SK Soft 50 starterculture
Cheers,
Tom