Robin05 thank you everyone. After 22 hrs in the fermentation chamber 68-76 F and 65- 80% humidity, the sausage pH is 4.9. Thank you all for your quick responses.
R
Robin05
@Robin05
Posts
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Starter Culture Bactotoferm- FR M-52 (need help) -
Drying Semi Dry Sausage Questions HelpExcellent thanks
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Starter Culture Bactotoferm- FR M-52 (need help)Lance thank you that is comforting.
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Starter Culture Bactotoferm- FR M-52 (need help)Battery operated Food ph meter. I calibrated the meter prior to use with ph 4, 7,and 10 buffer.
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Starter Culture Bactotoferm- FR M-52 (need help)Great idea. Thank you.