The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Salami Recipes and Fermentation Time › Salami Recipes and Fermentation Time
April 12, 2016 at 11:52 pm
#10163
Member
Fermentation time is dependent on the level of acidity you want in the salami. Basically the safe ph is 4.8, but you can go lower by increasing fermentation time, making the salami more tangy. If you don’t ferment the sausage it will have a collapsed/wrinkly look and will often taste off. Lowering the ph is essential for safe sausage making.
Marianski recipes are great, every one we tried comes out excellent to my taste, for those liking a kick they may be a bit too mellow.
The UMAi Spice blends are a bit more potent.