pH when fermenting sausage..

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

daveomak

RIP - Gone but not forgotten.
Original poster
OTBS Member
★ Lifetime Premier ★
Nov 12, 2010
27,118
4,995
Omak,Washington,U.S.A.
I was cruising 2 guys and a cooler on U-Tube and found this VERY interesting....

Anyone that uses a pH meter needs to read and understand a few points this guy is making....

His point is why I recommend using pH paper... There is no slope... It will wear out but it's visible... (color degredation from moisture and sunlight etc..) ...
And for the price, you can replace it 10 times over for the price of a good pH electrode....

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky