I am using the 50 mm dry bags to make pepperoni and finocchiona (dry Italian salami). My question is how long to hang to ferment? The directions say 36-72 hours but that seems like quite a wide time frame… Thanks for any advice!
36-72 hours is usually the time it takes TSPX to reach a Ph of 5.3, To be certain you would need to test the Ph
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