or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Thermoworks PH meter
New Posts  All Forums:Forum Nav:

Thermoworks PH meter

post #1 of 10
Thread Starter 

So I'd like to get a pH meter, but a Hanna is just out of the price range. Can anyone comment to this ThermoWorks meter? 

http://www.thermoworks.co...89ph_meter.html

post #2 of 10
That model needs a solution to test the pH... about 3/4" of liquid.... Is that what you are looking for ???

Below is what I ordered for pH testing... You tear off a piece and touch a chunk of damp meat or lightly touch a liquid, then compare color... to get the pH... It comes in different pH ranges to meet all your needs.... The piece you tear off, gets thrown away..... usually a 1" piece is all you need....





http://www.amazon.com/gp/product/B00LY1KIWY/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1
post #3 of 10
Thread Starter 

Dave,

 

Thanks for that. Glad I posted about it cause I didn't notice that. No, I'm looking for a pH probe style. Just stick it in the fermented meat ball and get a pH reading. All of the Hanna models are so expensive they're impossible to get. I've tried and used the pH papers and I'm just not a fan unfortunately. Do you have another suggestion by chance? Trying to stay under $100 or I'll just not get one for now.

post #4 of 10
Why don't you like the paper ??
post #5 of 10
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Why don't you like the paper ??

 

I'm simply hoping for a bit more accuracy.

post #6 of 10
All you need is a "less than" value..... less than 4.5 or 4.0 etc. to check that bacteria will be in check.... Place 1 drop of distilled water on the surface of the meat, let it sit for awhile to adjust, and check.... it may not be accurate but it's a darn good indicator....

So it's time to save your bucks....

One site I was on, recommended a soil test pH meter.... personally, I think that is the least accurate method of pH testing...
post #7 of 10
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

All you need is a "less than" value..... less than 4.5 or 4.0 etc. to check that bacteria will be in check.... Place 1 drop of distilled water on the surface of the meat, let it sit for awhile to adjust, and check.... it may not be accurate but it's a darn good indicator....

So it's time to save your bucks....

One site I was on, recommended a soil test pH meter.... personally, I think that is the least accurate method of pH testing...

 

Thanks Dave. I've been looking around and it doesn't seem like I'll be finding anything like I'm looking for cheaper than $100 anyway. I have pH strips, but not those exact ones. Maybe I'll give those a shot.

post #8 of 10
You do not want "WIDE" range strips.... find the strips that are very close to what PH you are looking for.... Also, distilled water is a "must have" when testing pH... buy some at W-mart or somewhere.... it must be kept clean and uncontaminated.... it has no buffering capacity and will throw off your measurements... same with anything you are testing... soaps are caustic and will screw up measurements... any residue .... the same.... wear gloves as to not contaminate the strips or the meat... Those steps apply to all pH measuring equip...

For taking measurements, place 1 drop of distilled water on the surface of the meat and let sit for a bit... touch the paper to the dampened surface and read the color change... distilled water will not change the pH reading... readings are measuring hydrogen ion activity in the sample... distilled water is "close" to neutral with "no" buffering capacity...
post #9 of 10
Thread Starter 

Thanks for the notes. I've got a gallon of clean distilled water in the pantry usually seeing as that's what I use for dissolving the starter cultures. I guess I'll pick up those strips. I see sausage maker has them going by .2 from 5.7 down to a good number.

post #10 of 10
That PH paper looks to be a better range for fermenting than the one I purchased... Good choice..... icon14.gif




Just pick the one that suits your fermented sausage pH range......


https://www.sausagemaker.com/19003phydrionphstrips39-57range.aspx

https://www.sausagemaker.com/19004phydrionphstrips49-69range.aspx
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Thermoworks PH meter