Elevated pH for sausage/soppressata

[wheels]

Many thanks - that clears that up for me.

Phil

[johngaltsmotor]

As herjac says, it is the total number of ions. While DI water contains a large volume of a neutral pH, it is low in total ions so it has little buffering ability. So adding a little bit of anything with a different pH makes a difference. So when you mix DI water with meat the acidity of a little meat is able to overpower the neutrality of the water.

You can think of pH as indicating the ratio of OH (base) to H (acid). However, when you mix things you need to calculate the new ratio based on the total # of ions again, not just averaging the ratios.

So mixing volume A containing 1 OH and 1 H with volume B containing 40 OH and 50 H means you get a 41 OH : 51 OH end result which is essentially the same as B itself. (similar to meat in DI water)

So DI water would be low buffering (1:1) while hard water would be higher buffering (20:20), but both could have a neutral pH if the ratio of OH and H is the same (1:1 = 20:20 when it comes to measuring pH but not when it comes to buffering).

(hopefully that helped and didn't just confuse things more)

[wheels]

That's made my little brain hurt!

I 'sort of' get that bit.

Phil

[DanMcG]

Thanks Herjac, I, like Phil have always wondered how it could work and you explanation makes a lot of sense.

[ninocala61]

Thanks all,I mixed meat with distilled water and still read 5.7 on ph strips. Again my strips only go up to 5.7. Also starting to see white mold on a couple of soppressata. Do you think i'm okay? Is this because of the T-SPX culture that the ph is still high and due to the amount I used.( 1/8th teaspoon per 5lbs) I did not use any back fat in the recipe. Is that an issue? Oh, I did not spray any mold 600 on them yet either.

[BriCan]

First things first -- Welcome ninocala61

All I can say at this point you are beginning to sound like DanMcG -- he too is still an expectant farther lol

I will not comment on the ph but the other -- not using back fat is not an issue nor is not spraying with the mould

[DanMcG]

LOL, I'm getting better, I didn't even check on mine yesterday.
And welcome to the forums Ninocala61

[ninocala61]

thanks for the welcome guys. I am somewhat worried. I have white furry mold on some soppressata and 1 with a couple of black specks. Can I wash with vinegar and then spray with mold 600. Or is the game over and toss it away and try again. I do not want to take any chances of course. If the white furry mold is not normal and the black specks. Is there any suggestions for this time or next time? WHAT WENT WRONG?

[DanMcG]

white mold is good, black is bad. I can't say if washing the black off is acceptable or not, but leave the white to crowd out the bad molds

[ped]

Are you sure it is black mold or could it be pieces of black pepper showing thru stronger as it dries?

[ninocala61]

I am sure its not pepper because I can wipe it off and I ground all the spices. Still a very strong smell. I just may toss and try again. I am just not sure. Very fuzzy mold (white)

[ozzy]

I'm not a perfectionist but I used R-FM-52 and let it sit for 48 hours at 50° before stuffing. I washed with potassium sorbate before hanging at 50° and 70%-80% for approx. 6 weeks. This was my first dry cure and I was blown away at the outcome.

More info: viewtopic.php?f=3&t=11740

[ninocala61]

Hi all, Well I tossed my first batch of soppressata in the trash. Oh well. Started a new batch of 50mm dry sausages and 2 capicolas. I used more t-spx culture this time(2 teaspoons per 5lbs) and applied mold 600 to sausages and capicolas. Didn't use culture on cappy's. Ten days in and I have white powder mold starting. GOOD sign correct. Well I have culatello curing with a fiocco . Can someone tell me where to get a pig or beef bladder for the culatello.

[wheels]

Remind us: where are you based?

Phil

[ninocala61]

southeastern pennsylvania USA