I made a small batch of sausage and I used the recommended amount of Bactoferm F-RM-52 and 0.8% dextrose. The sausage is hanging in a controlled environment: 67 - 73 F and 85% humidity. The initial pH was 5.8. After 10 hours, the pH is still at 5.8. How long should it take for the pH to drop to 5.0 or lower?

I also used the recommended amount of Cure#1.

Battery operated Food ph meter. I calibrated the meter prior to use with ph 4, 7,and 10 buffer.

My max temp is around 75 because at higher temperature I can’t maintain humidity and I need the humidity to avoid case hardning