So I tried my first batch of salami. I did a finocchiona and a Spanish chorizo salami, using venison for my lean and pork back fat.
For each I did a 2.5lbs batch and each had 7.5 grams sucrose (table sugar). I know dextrose is preferred, but it’s all I had on hand. I ordered dextrose for next time… I also used 6/16 tsp ‘Flavor of Italy’ starter culture. Each batch also had 1/6 cup sambouca (finocchiona) and 1/6 cup sherry (chorizo).
I fermented at 80°F for 18 hours and my ending pH for the chorizo was 4.4 and the finocchiona was 4.53. Looking back I should’ve also taken a starting pH..
I hate it dropped this low, but with it being my first batch I’m trying to be gracious with myself.
My question is 2 fold:
1. Is there anything I can do to help the ending pH of this batch so the salami isn’t terribly tangy?
2. For my next batch, what variables should I look at manipulating to dial in my pH to a 4.9-5.1 ? Is it more reliable to manipulate sugar content, temperature, amount of starter culture used? I know each of these variables will play into final pH.
Any advice is so appreciated, and thanks for y’all’s help on my charcuterie making journey!
by Salty_Celebration255