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The importance of accurate pH in Salami

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Welcome back everyone. Today we are talking about the importance of accurate pH in salami. When it comes to salami anything under 5.3 is considered the safe zone. You are going to see what happens when your pH meter gives you a faulty reading and how to avoid that from happening.
Check out our Blog Post about this situation: twoguysandacool...
If you want more information on the pH meter that's I'm using in this video you can find it here:
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
Extra Calibration fluid: amzn.to/38XdxBG
Calibration Pod: amzn.to/307uLrO
KimTech Wipes for cleaning your probe: amzn.to/38OUwBf
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.c...
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemak...
The largest selection of the best quality casings for sausages/salami: www.sausagemak...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com...
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks...
DOT Kitchen Temperature Reader - www.thermowork...
Signals (4 Channel Temperature Probe) - www.thermowork...
Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Опубликовано:

26 авг 2024

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Комментарии : 99

@ChileExpatFamily 4 года назад

MAN ERIC I WANTED TO THANK YOU FOR YOUR HELP WITH MY HAM!!!!!!!!!!!! I was worried about the mold on the outside and the humidity levels and temperature of my basement and you straightened me out on how to handle these questions! Well the results are in an Eric you knocked it out of the park!!! The ham tastes awesome. We almost eat the whole thing with our friends just taste testing it. Finally a person who knows their stuff and has good advice for us beginners in the home meat curing and charcuterie hobby! You have built our confidence so much and we appreciate that it is a learning process now. It is great to have a good teacher. I am so happy I have subscribed to your RU-vid channel and your blog. Now I can cure good meats for my family with your help, in confidence. Thanks again Eric.

@2guysandacooler 4 года назад

Hey Jim, Thanks for the excellent comment. I'm glad the ham turned out great!! It is a learning process and trust me I've had lots of fails, but everyone of those fails taught me a valuable lesson!! Glad to have you on board.

@dfbess 4 года назад

Been bing watching cured meat videos .. found your videos and you have increased my knowledge tenfold..

@2guysandacooler 4 года назад

Thanks for the awesome comment.

@ChileExpatFamily 4 года назад

Thanks for showing the PH as compared to the observations of the salami consistency. Priceless. Also I wish you had taken the old probe off the HANNA and put on a new one and then done another comparison to see if that made a difference. But hey that is good fodder for another video. Thanks for this as I do not have a PH meter and need to buy one. Now I know which I will buy. Jim

@jeromemartucci111 4 года назад

Truly great information, thanks for your dedication and expertise.

@ChileExpatFamily 4 года назад

This video is soooo good I have watched it 5 times so that I can absorb all the good info. Thanks Eric.

@markskibo5159 7 месяцев назад

WOW Slope matters !!!! I bought this meter because you recommended it, I have a Milwaukee I never trusted ! now I understand THANKS

@Supergasolina 4 года назад

Thank you from the German Batcher

@geniuspharmacist 4 года назад

Excellent video, brother. Blue cheese (Penicillium Roqueforti) tends to make sausages mushy. I have seen this with fully cooked Buffalo wing sausage sold at grocery stores from "Man cave" brand (smaller scale brand) in the US. My assumption is that it produces certain proteolytic enzymes that cause this, just like blue cheese and Brie... etc. Also, mold ripened cheese (e.g. Brie & blue cheese) tend to have a pH between 6.2 and 6.5 and a much softer texture than bacteria fermented cheeses which also have much lower pH levels. Did the blue cheese salami smell foul or just blue cheese-like? You're right on the money that it most likely wouldn't kill you. But it's cheaper to start over than to go to the E.R.

@2guysandacooler 4 года назад

You know it actually smelled quite nice (like blue cheese). I have made it again to see if the results are any different. It should be ready in a few weeks...

@yippikiyay197 2 года назад

@@2guysandacooler what were the results?

@fatbuttbassett4732 4 года назад

This video is epic! The nerd in me thoroughly approves of the information. Thank you sir for this video!

@fatbuttbassett4732 4 года назад

The safe answer is no. If you've had it drying for that long and it didnt reach the correct ph, it's probably not safe for consumption. As eric said, will it kill you, probably not. But is it worth making yourself sick for a few bucks of meat? Sucks throwing product away but I'd rather not have food poisoning!

@2guysandacooler 4 года назад

LOL!! Very good..

@DFBrews 3 года назад

Awesome video guys I just found your channel and have binged it

@2guysandacooler 3 года назад

Welcome!! Let me know if you have any questions...

@johnfigus9298 3 года назад

That would have to be done to justifie product know?

@porkchopspapi5757 4 года назад

Ok I found it. Regarding the question if you could use a regular fridge to cure the duck prosciutto. About the issue of humidity you said "just use some wet towels or a salt water treatment for the fridge"

@danemmerich6775 2 года назад

I wish i knew that info before i just bought a Ph meter. Bummer. Time to read the directions to see if i can calculate slope?

@figlermaert 4 года назад

So the probe itself might need to be replaced but you can keep the unit, right?

@2guysandacooler 4 года назад

That is correct.

@TheConquistidor135 11 месяцев назад

Good day, I am new to making fermented sausage and it is something I will only be doing 2-3 tines a year the price of the Apera is a little costly for something that may need to have the probe changed out every 1-2 years. Have you ever tried the Hanna Halo2? or do you have any recommendations on a more economical probe for someone like me that will not use it very often?

@daviddennison7045 Год назад

what if you have a slope of116%

@eazyrider6122 Год назад

Just test pH device on something that has a known pH. That would be the simplest and cheapest and quickest way to find out how accurate it is. As far as that salami goes ide just cook it up taste a test piece thrn is all was good after a few hrs id make a meat balls or pasta dish with it.

@FracDaddyBBQ 3 года назад

Great video once again my question for you is one of the ph meters from Thermawork is that a good ph meter to use

@2guysandacooler 3 года назад

I don't think so. The ph meters that they sell seem to be more for liquid samples. You'll need one with a spear tip. Also make sure that the pH meter can compensate for temperature 😁

@FracDaddyBBQ 3 года назад

I’ve learned so much more just from watching your videos thank you

@expatinthailand9824 3 года назад

I am planning to make some salami using Umai casing. What is the most economical type of PH meter I can buy that will give me reliable readings? Not ready to invest $200 in to a meter. Thanks.

@2guysandacooler 3 года назад

That's a tough questions. pH is one of the most important factors when making a fermented sausage. Start by looking at "spear probe" meters. This will test meat and solid samples better and more accurately. I'm sure if you poke around you might be able to find one for 99 bucks or something...

@CharlesToews 4 месяца назад

What if your ph is below 5.0 like 4.5 is that going to be way to tangy ?

@2guysandacooler 4 месяца назад

It will have a tangy quality but it's not going to be like a lemon or a shot of vinegar. It will be more like a snack stick or summer sausage, perhaps pepperoni

@charlesa3374 2 года назад

HELP! Eric....I have 3 Genoa salamis fermenting with T-SPX @ 68* for 72 hours now...my pH is at 5.6 as of this morning.. question: should I continue to wait until I get the desired 5.3 pH (maybe another 24 hours?). The mince recipe called for powdered milk and I'm wondering if this had anything to do with the delay in pH drop? Thanks in advance for you help!

@2guysandacooler 2 года назад

What ph meter are you using? What's the expirations date on the packet of starter, and has it been kept in the freezer the entire time you've had it?

@charlesa3374 2 года назад

@@2guysandacooler PH20 Value pH Tester by Apera....Starter culture is OK...always 'rushed' back and forth to the freezer between usage. Salami's are very firm (rubbery) and display a beautiful mahogany color...they appear to be just fine, but I'm a bit concerned about the pH...I did add a bit of sweet vermouth (a 5lb mince that had 1/4 cup of sweet vermouth added), but I would think this would take the pH down (?)...

@2guysandacooler 2 года назад

ok. Without being there I can only give oyu my best guess but I bet I'm pretty close. Let me start off by saying that the PH20 is a ph meter used for testing liquid samples. You are going to have very inconsistent readings if you try and test salami mince meat. I'd be willing to bet that you are already at your target (given the information that you described). My best guess is your ph meter is the problem and it's giving you inaccurate readings. Not because it's a bad meter it's just better used for 100% liquid samples. A spear probe would be better for you and will give you better readings..

@charlesa3374 2 года назад

@@2guysandacooler Thank you so much Eric! I wholeheartedly agree...the meter was a 'gift' from the missus so I was 'economical' on the comments to her! LOL From past experiences with slow-fermented salamis, they look and feel great...so off to the drying chamber....If I consume them and die, I'll let you know! LOL Merry Christmas!

@markiz8777 3 года назад

What should I clean PH60S Spear Probe with?

@2guysandacooler 3 года назад

This is what I use: aperainst.com/electrode-cleaning-solution-8-oz After I'm finished I'll soak it in this solution then rinse it off with water

@frankboitano3067 3 года назад

Eric I have Apera ph meter I bought the hard salami kit from sausage maker there fermentation stage wanted to keep it at 55° and 80 humidity I’m getting readings with my pH meter of 5.63 I did it Sunday and my pH is not dropping what should I do????

@2guysandacooler 3 года назад

If you send me your number I can call you this morning and we can chat about it 😀

@oregonpatriot1570 2 года назад

I have a cheapo ATC digital meter (under ten bucks) I've used it for my hot sauce and after making a slurry, my garden soil. Obviously, if I'm going to jump into fermented salami, I should probably 'bite the bullet' and get a good one. My question is about the days before these high tech meters were around. There _must be_ another way to check, unless it was hit or miss and many people died.

@2guysandacooler 2 года назад

Great question. Once you start making salami you will start to see patterns in the way your meat behaves when it's fermenting. Originally a lot of people got sick but over several 1000 years and lots of generations of people making cured meats certain practices and techniques were adopted and passed down. So those who are experienced can safely make salami by using their senses. I would not recommend this method until you've got salami making down pat😉

@oregonpatriot1570 2 года назад

@@2guysandacooler Makes sense!

@6936george Год назад

I don't have a ph meter. I recently made some salami using flavor of italy (i did add dextrose too). I put it in the oven wrapped and light on. Temps were high at first 90ish then i alternated having the light on. kept it in for 27 hours then into the chamber. Other than being soft, how would one know if something went wrong?

@2guysandacooler Год назад

you wouldn't. There are signs an experienced salami maker can look for like texture, color, and smell of fermentation but f you don't know what to look for it would be just guessing. How much dextrose did you add to your recipe (in %)

@6936george Год назад

@@2guysandacooler I used one table spoon for each 3 Lb batch.

@6936george Год назад

rounded table spoon

@ThirdLawPair 3 года назад

Is it true that some beneficial bacteria that contribute to the flavor are not active below 5.0pH?

@2guysandacooler 3 года назад

Yes, for the most part. The staphylococcus bacteria is ph sensitive. For most cultures 5.0 is about how low you want to get but for "flavor of Italy" it can go down to 4.9. It has 2 varieties of staphylococcus in it.

@danielcamarajr398 2 года назад

Can you use paper strips to verify the readings of the meter?(simply as a "double-check" if readings are in question) Can paper strips even be used for meat?

@2guysandacooler 2 года назад

Hi Daniel. Check out this video.... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ifO8EJRpPkc.html

@georgepagakis9854 2 года назад

Great video. How do you clean the probe after you put it in food? or dough which maybe sticky? thanks

@2guysandacooler 2 года назад

I use this: aperainst.com/electrode-cleaning-solution-8-oz I'll soak the probe in this solution for 15 minutes, gently wipe with a lent free towelette, rinse with water, then place it in the storage solution till I need it again..

@georgepagakis9854 2 года назад

@@2guysandacooler But what about bacteria getting left behind, Plain water cannot kill bacteria unless the solution has some agent inside. is this the case? thank you for the reply

@2guysandacooler 2 года назад

@@georgepagakis9854 that solution that I soak the probe in is highly acidic. It kills any bacteria that remain. You could always gently wipe the probe with antibacterial soap and rinse if you are still concerned though

@georgepagakis9854 2 года назад

@@2guysandacoolerCheers thanks for the great explanation :)

@dfbess 4 года назад

Got a question.. have you tried using powdered ghost pepper in a salami?

@2guysandacooler 4 года назад

Hey Dustin. I have used ghost chili powder. It's intense and a little overwhelming. If you choose to use it then I would suggest to use it sparingly.. :)

@dfbess 4 года назад

@@2guysandacooler , thank you.

@jeffwait2139 3 года назад

Have you had any experience using the phydrion strips? And if there is ANY reliability in them?

@2guysandacooler 3 года назад

Hey Jeff, Check out this video I made using those specific strips... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ifO8EJRpPkc.html

@jeffwait2139 3 года назад

@@2guysandacooler thank you

@denverbri69 3 года назад

Can't you just recalibrate the meters using the calibration liquid on a regular basis?

@2guysandacooler 3 года назад

Unfortunately not. The sensor starts to degrade over time and the readings will begin to get erratic. Once the slope percentage has dropped below 80% the meter's readings become unreliable.

@jeffwait2139 3 года назад

@@2guysandacooler So, I noticed on the apera you can buy a replacement probe instead of the whole unit. Will that reset the slope percentage or do you have to buy the whole thing?

@2guysandacooler 3 года назад

@@jeffwait2139 the slope is based off of how accurately the unit reads the samples. The new probe would start over .

@josefwoodend 4 года назад

Is there a way to save the texture I have some sausage it's about to hit 40% weight loss but is still fairly soft. And I'm suspecting this is why

@leonasampson3965 4 года назад

josef woodend if you Have 40% weight loss and is soft, either you got well over 30% fat or it’s not cured properly, are you sure you didn’t forget to add the salt?

@2guysandacooler 4 года назад

Hi Josef. Unfortunately not. If you are at 40% and it's still soft then something went wrong (most likely during fermentation). There are lots of factors that can cause a mushy texture but if fermentation wasn't right to begin then proteolytic microbial contamination can occur which can greatly alter your texture. It's a sign of meat spoilage.

@_J.F_ 2 года назад

Would you know if the cheaper PH60S, that does not come with an app, will also tell you the slope %? - or do you need the Bluetooth version and the app to get that crucial information? I have tried to find information here in the UK, but Apera seems to not have an office here, so finding answers is a little difficult.

@2guysandacooler 2 года назад

The PH60S does not tell you the slope but I wrote an article about how to figure it out. It's pretty easy. twoguysandacooler.com/the-importance-of-accurate-ph-in-salami-testing/ These units will generally last a hobbyist 18 - 24 months with proper care.. Maybe even longer..

@_J.F_ 2 года назад

@@2guysandacooler Thanks, I will read that article and probably get the cheaper one without Bluetooth. Your video also made me realise the fairly short life of the spear probes, that are also very costly, so I will have to save where I can.

@_J.F_ 2 года назад

@@2guysandacooler Thanks. I have read the article now and even if calculating the slope % is not rocket science I am now considering getting the Bluetooth version after all. It does cost about £50 more here in the UK but the convenience of having the slope % displayed automatically is almost worth that extra money on its own, and then I get all the other added benefits of the app too.

@adamnovelli853 4 года назад

Eric, Why do pH meters experience this kind of attrition? You make it seem like there is no way around these products eventually failing in 10-18 months...am I understanding you correctly? Should we just chalk this up to a "cost" of the hobby?

@fatbuttbassett4732 4 года назад

Yes, it's an unfortunate thing that ph meters are "disposable" especially at the cost of many of them. Working in the oil field we ran lab work 2 times daily. Calibrating the ph meter before each run. After 8 months we got a ne ph meter due to faulty numbers. Never knew till this video how the techs knew it was time to replace it.

@2guysandacooler 4 года назад

Hey Adam. The tip is an ultra sensitive glass that actually wears out over time. The better pH meter have a longer life span than the cheaper ones but unfortunately it's the nature of these devices. If you take care of your unit you can most likely stretch it to 24 months but (like you said) it's a cost of the hobby..

@danielcamarajr398 2 года назад

@@2guysandacooler Am I correct that the meter degrades even when not in use?

@ChileExpatFamily 4 года назад

One other question: How could you have prevented the HIGH PH in these salamis?

@2guysandacooler 4 года назад

The high pH is an example of spoilage. It can be avoided by proper fermentation. Using a starter culture is the best way to lower the pH of you salami. These lactic acid producing bacteria (in the starter culture) eat the dextrose and acidify your meat. This keeps it from spoiling..

@ChileExpatFamily 4 года назад

@@2guysandacooler Ok so your strarter culture did not work right in this case? How do avoid this?

@ChileExpatFamily 4 года назад

@@2guysandacooler DO I absolutely need a PH meter to make salami? I am thinking yes?

@2guysandacooler 4 года назад

no, The starter culture worked fine. It was my pH meter was was faulty. I should have let lit ferment another 10-12 hours but because of a faulty reading I took it out of fermentation early

@2guysandacooler 4 года назад

An accurate pH meter is like piece of mind. For the home producer I personally feel that it's imperative in producing a safe product.