Fermentation question

  • Marysvilleegger1
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1 year 2 months ago #9943 by Marysvilleegger1
Fermentation question was created by Marysvilleegger1
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!

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1 year 2 months ago #9949 by Trebor
Replied by Trebor on topic Fermentation question
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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