The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › How red should it become with fermentation ?? › How red should it become with fermentation ??
November 30, 2015 at 2:25 am
#9742
Joseph CzerniawskiMember
T-SPX can take 48-72 hours depending on the temp & sugar available. Personally, I use a Ph monitor to determine when the Ph goes below 5.3 when using T-SPX. I scoop up whatever is remaining in the machine after stuffing, wrap it in plastic and keep it in the same place/environment as my salami. This is my test batch. I test the Ph daily and more often after the second/third day. You can also use Ph test strips but I have a little trouble with the colors, they never seem to match anything on the ph strip case/chart.