I've been making pepperoni for some time now using yogurt as the culture. Its pretty good as far as a pizza topping goes.
I'm using yogurt as culture as there are no commercial cultures available where I live.
I would now like to try stepping up my game to make an air dried salami. I'm thinking of pretty much using the tried and tested pepperoni recipe with a couple of adjustments.
My first question is, how can I regulate the sourness (pH drop) by adjusting the sugars. For pepperoni I'm using .33% dextrose, .825% milk powder, .41% sucrose. Fermented for 3 days at 30C. Gives a nice tang but isn't something I want from a salami.
Can anyone can give me some suggestions on what sugar to reduce and by how much.