PH Monitoring

[SCBBQ]

Wonder if anyone has used a continuous PH monitor for the fermentation period? Seems like a good idea to catch it right at the right time . I guess most would agree around 5.1?

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[motocrash]

Sounds like this a question for indaswamp

 

[indaswamp]

I doubt these units are suitable for use monitoring the pH in SAlumi or salami....

Common uses are nutrient tanks, Hydroponics and aquariums.

You would need a meat probe.

Though they do make such systems...the Stagionello Curing Chamber is Italian made and it will track pH, Aw, and a lot of other stuff in real time as the piece dries. But you will pay for it. They will even give you a print out for HAACP documentation which must be done for resale commercially.