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Then here's the sample with me pushing on it pretty hard

I don't think extra humidity would affect the fermentation process though? Here's a picture of them right after stuffing. They're very dark already because of the spices. I'll take a picture tonight for comparison when I get home.

On a rack over a tray with some water at the bottom, while thing covered in cling wrap. It's on my counter, first 24 hours was at 63F and last 48 was at 67-68F. I cant really see a color change because of all the paprika. The extra meat that I have been sampling from has firmed up a lot like...

So at 72 real hours I made a meat slurry at 5:1, 5:2, and 1:1 just to make sure my meter was getting a good reading and it's at 5.9. Last night at 60 hours I tested at 5 to 1 slurry and was reading 5.5, which makes me think that this meter is very bad on measuring pH of meat. I have about 12...

No casings have been punctured, I have what was left in the stuffer wrapped in cling wrap to test from. So tentatively move forward?

Is pH not important for food safety even with the umai stuff? The time temp table is super helpful thank you. I hadn't considered that changing the starter would necessitate adjusting the salt. I did raise temperature to about 68F. Is there cause for concern at this point or should I proceed?

Hi, I'm currently fermenting my first batch of sausage. Its a spanish chorizo following this recipe (x2.5) and using an Umai dry sausage kit. My starter culture is the one from the Umai kit, bactoferm t-spx and I used 1/4 tsp. Its been fermenting for about 24 hours at about 63F and I've taken a...