Salami shows spots of dark meat, not sure what this is. Spots showed after one day of curing post fermentation to pH 5.1. This is my 3rd batch and haven’t seen it before. Could it be the beef I used for the first time?
Recipe based on Salami Milano from the Marianski book:
80% pork shoulder
20% beef chuck
2.75% salt
0.25% cure #2
0.20% dextrose
0.30% sugar
0.30% white pepper
0.10% garlic powder
Fermented for 20h at 90% RH at average temp of 26C (80F) to pH 5.1.
by Ceeske
2 Comments
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It doesn’t look worrisome. The dark color looks like some slight oxidation possibly. I would like to see a little darker pink, but the pH is below 5.2 (assuming you calibrated it of course).
Key thing is really how does it smell? I would just let it do it’s thing and if you have a healthy white mold see how it tastes before sharing.