Fast fermentation with T-SPX

[fullysideways]

I made a batch of salami, recipe below, and planned on fermenting it slowly with T-SPX at 70 degrees. I thought it would take about 72 hours but in just over 24 hours it was down to 5.25 and in 31 hours it was at a pH of 5.15. The highest temperature was just under 72 degrees and at night it was down to the mid 60s or so. I also used less dextrose in this recipe to keep the pH above 5.0. I put it in the chamber after 31 hours to avoid more pH drop and measured the sample again in the morning and it was still at 5.15.

Does it seem normal to get to a pH of 5.15 so quickly in these conditions? Also, I'm wondering if I should have let it go longer.


Pork shoulder weight 2210g (1685 shoulder / 525 pork belly)

Kosher Salt 3% 66.3
Dextrose 0.15% 3.32
Sugar 0.1% 2.21
Cure #2 0.25% 5.53
Black pepper 8.84
Garlic, fresh ( 3 cloves )
Cardamom 0.1% 2.3 ( taken from pods and ground )
T-SPX culture ( 1/2 teaspoon ), put in 1/2 cup of water


Initial pH 5.75

9/3/22 4:00pm start ferment @ 71 degrees
9/4/22 6:20pm pH was down to 5.25
9/4/22 11:00pm pH down to 5.15 put in chamber (31 hours)

[Indaswamp]

With an initial pH of 5.75 I find that I only need 2.25g of total sugars. I typically use 0.75g/kg dextrose and 1.5g/kg. sucrose (white table sugar). There are a number of factors that can speed fermentation. Trace amounts of sulfur, manganese, and magnesium have been shown to both speed fermentation and increase the overall pH drop. Diameter of the salami also affects final pH as a larger diameter salami will usually achieve a lower overall pH through fermentation because the center will stay wetter for a longer period of time. It will also stay warmer for a little longer.

[fordtruckbeast]

I made a batch of salami, recipe below, and planned on fermenting it slowly with T-SPX at 70 degrees. I thought it would take about 72 hours but in just over 24 hours it was down to 5.25 and in 31 hours it was at a pH of 5.15. The highest temperature was just under 72 degrees and at night it was down to the mid 60s or so. I also used less dextrose in this recipe to keep the pH above 5.0. I put it in the chamber after 31 hours to avoid more pH drop and measured the sample again in the morning and it was still at 5.15.

Does it seem normal to get to a pH of 5.15 so quickly in these conditions? Also, I'm wondering if I should have let it go longer.


Pork shoulder weight 2210g (1685 shoulder / 525 pork belly)

Kosher Salt 3% 66.3
Dextrose 0.15% 3.32
Sugar 0.1% 2.21
Cure #2 0.25% 5.53
Black pepper 8.84
Garlic, fresh ( 3 cloves )
Cardamom 0.1% 2.3 ( taken from pods and ground )
T-SPX culture ( 1/2 teaspoon ), put in 1/2 cup of water


Initial pH 5.75

9/3/22 4:00pm start ferment @ 71 degrees
9/4/22 6:20pm pH was down to 5.25
9/4/22 11:00pm pH down to 5.15 put in chamber (31 hours)

Thats alot of culture your using for 2.2kg of meat.

[Bob K]

Thats alot of culture your using for 2.2kg of meat.

Why do you say its too much? Its exactly what is called for.

30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop.

[fullysideways]

Thanks for the replies, I was wondering if I was using too much culture also, I just usually use 1/2 a teaspoon but I figured a little more would be better than too little. I will try a little less sugar next time and in the winter the temperatures will drop as well. Right now it gets to 71 or so in the house each day on a cool day...

[fullysideways]

I went to the directions for the T-SPX culture and it says the packages contains 25 grams that is good to treat 200 kilos of meat. So that would be .125 grams per kilo, given that I really only needed .275 grams for my 2.2 kilos of meat. I think the culture ships with some dextrose in it as well so maybe using a lot more like I did also increased the sugar levels. This would seem to explain it. I can try to use less next time although I do feel better using a little more and getting a good ferment.

[fordtruckbeast]

Thats alot of culture your using for 2.2kg of meat.

Why do you say its too much? Its exactly what is called for.

30 hours is not overly fast with the sugar and temps used. You can try dropping the temp and reducing the sugar a bit in the next batch to slow the ph drop.

Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat

[Bob K]

Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat

Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advantage to add more culture to get a viable amount. Its really hard to add too much culture, it hurts only your pocket book and not the product.

[Indaswamp]

AS far as amount, I usually use 1 gram of culture for the first kilo of meat, then the dosage amount on the package for each additional kilo of meat up to 5 kilograms. If I am making a big batch, I just go by the dosage on the package. The extra gram is just to ensure you get enough viable culture since the dosage is so small.....

[fullysideways]

Thanks all! I will continue to add extra culture to ensure I get a good ferment. It's really great to have this forum and other sausage makers I can reach out to for these questions.

[fordtruckbeast]

Marianski in his book uses .6grams or 1/4teaspoon for 5kg of meat

Just FYI - that is based on what the culture is capable of under ideal conditions. Since we deal with a culture pac that has been shipped and to us and stored in less than ideal condition (not factory fresh) it is much to your advantage to add more culture to get a viable amount. Its really hard to add too much culture, it hurts only your pocket book and not the product.

İll keep that in mind. İ was also slightly confused because Vecchio in his book adds 2x the amount Marianski adds for 4.5-5kg of meat...

[Indaswamp]

I just looked through MArianski's yellow book on fermented sausages. T-SPX will take 72 hours to ferment @64*F. There is a nice chart on page 46-47. For every 5*F you raise fermentation temp., acid production doubles....thus less time to achieve final pH. drop.