Do you pH test?

[JerBear]

I'm reading through the Art of Fermented Sausages and there's rightly so a lot of discussion regarding pH drop. So first question is who actually tests for pH? Or, do you ferment for the required time/temp/RH cross your fingers and hope for the best?

Second part of the question....do you sacrifice one of the sausages or leave some meat uncased just for this purpose? Correct me if I'm wrong but the pH check primarily comes between fermentation and drying and if you've hit your pH by that transition time you're good to go or am I missing something?

[herjac]

There is usually a small amount of leftover mixture in the stuffer when I finish. I put this in cling wrap and include this in the fermentation box with the sausage. This can be unwrapped and a bit removed for checking the pH when you think that the sausage might be finished fermenting. I add a little distilled water to this meat to wet it and then use a test strip to check pH.

[JerBear]

Good call, I hadn't thought about the leftover in the stuff.