Where to buy, how to use. Stuffers, casings, spices, grinders, etc.
by Dr. Chuckles » Tue Nov 01, 2011 12:00 am
Just for general purpose air-dried, dry-cured sausage (pepperoni, charcuterie, etc.):
3.9-5.7 Range
or
4.9-6.9 Range
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Dr. Chuckles
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by Dr. Chuckles » Tue Nov 01, 2011 12:06 am
Why must everything be so complicated?
Who eats sausage at a ph of 3 and for what purpose does one buy pH strips just to test out a product to be exactly within the normal range?
Gee, kind of defeats the purpose of purchasing the strips to track pH in the first place if you arent planning on doing anything useful with the pH in the first place!
i guess we should buy watches for our watches to make sure they are on time too!
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Dr. Chuckles
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by manfran » Tue Nov 01, 2011 11:17 am
Not that I have tried using these pH strips, but as the aim of the acid starter is to get the pH below 5ish, I would imagine you want the ones that go down to 3.9...
Francis
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manfran
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