- Apr 18, 2021
- 7
- 0
Hi, I'm currently fermenting my first batch of sausage. Its a spanish chorizo following this recipe (x2.5) and using an Umai dry sausage kit. My starter culture is the one from the Umai kit, bactoferm t-spx and I used 1/4 tsp. Its been fermenting for about 24 hours at about 63F and I've taken a pH reading with my deltatrak s2k712, it wouldn't read off just inserting into the meat so I prepared a slurry of 1:2 sausage to RODI water, and its reading 6.0. I calibrated the meter immediately before this test and its accurately reading the 7 and 4 buffer solutions. I'm confused because that reading is higher that what would typically be present in raw pork, much less after 24 hours of fermentation. I don't want to throw it all away so I'm going to give it another 12 hours before testing again and making a decision.
How much of a problem is this pH at 24 hours? Was this caused by bad technique? What should I do moving forward?
How much of a problem is this pH at 24 hours? Was this caused by bad technique? What should I do moving forward?