Hday fellow cured meat makers. After trying for two days to get an email to verify my account I've finally managed to Jon this great forum and this is my first post.
The wife and I made our first salamis on the weekend. Other than not tying my bubble knots properly which caused the salamis to drop off the loops I had tied, everything went well.
I used Bactoferm- TSPX culture and put the salamis in my chamber at 22C and 90% humidity for the first 48 hours. The ph had dropped to 4.7 by then so they are now in the chamber at 13C and 90% humidity. Is this a low ph for a slow working culture?
I have a CPU fan in the bottom of the chamber hooked up to a voltage controller and have turned the fan speed down to a steady airflow. Just wondering what I should set the fan speed at? I don't want it running too fast.