Hi,
I am trying to make a venison salami, following this recipe (https://www.themeateater.com/wild-and-whole/wild-recipes/how-to-make-venison-salami) but using T-SPX for the culture.
I fermented links at 20°C for 44h and moved to the chamber, but then I looked at my temperature records and seems like the temperature was dropping to around 15°C overnight which I didn’t account for.
The sausages have been in the chamber for 20h or so, their pH measures at 5.35-5.4.
Should I pull them back and try to ferment for a day more?
by TwoSeveral749