I would like to “dip my toes” into fermenting sausage. I would likely do only a few small batches a year even if this catches on for me.
Is it really necessary for me to have a digital pH meter to do this safely? Or is there a way to ensure a margin of safety for the decreased accuracy of pH test strips?
Seems inequitable to spend a couple hundred bucks on testing equipment to decide it really isn’t a hobby I want to maintain. I realize the $200 vs certain death via botulinum toxin argument, but surely there is a safe middle ground. ?
Jbo
Is it really necessary for me to have a digital pH meter to do this safely? Or is there a way to ensure a margin of safety for the decreased accuracy of pH test strips?
Seems inequitable to spend a couple hundred bucks on testing equipment to decide it really isn’t a hobby I want to maintain. I realize the $200 vs certain death via botulinum toxin argument, but surely there is a safe middle ground. ?
Jbo