Homemade Sausage Making

Is there a way to put a probe on here ? I think Louis said there was a kid you can do. Going to be doing my batch this week but when you test your meat in a slurry or mix it with water to read ph, would the water of the ph you use be added to the ph? My tap water is 6.8 so 10.9 ? For 5.1 ? I`m the annoying one here but I`ve messed up so much salami it`s sad

As pH is a logarithmic scale, adding a little water to pH 5.1 will not change the pH very much. pH 5.1 is about 50 times more acidic than pH 6.8. If you want to do the calculation for yourself, pH is approximately equal to log10 of 1 over the hydrogen ion concentration.

jcflorida wrote:As pH is a logarithmic scale, adding a little water to pH 5.1 will not change the pH very much. pH 5.1 is about 50 times more acidic than pH 6.8. If you want to do the calculation for yourself, pH is approximately equal to log10 of 1 over the hydrogen ion concentration.

thanks my friend. I will be testing my fermented meat at first before fermentation so want to get an accurate ph. If the ph is starting 5.7-5.9 and I add tap water It won`t throw it off ?

I'd suggest using distilled water.