Dry curing question

[devo]

OK I know there are no dumb questions but gush darn I feel reel dumb on this one. As some know I'm venturing out into dry cure sausage and meat. I have been collecting some of the stuff I will need and a box arrived today.  I ordered the pHydrion pH Strips to test for PH. They came in the box with all the other stuff I ordered. No instructions on how to use. Whats the best way to test the PH?  So how do you use these? I know its simple but I want to get it right the first time. Oh and by the way I gots a box full of questions coming up so stick around  ;D
Thanks
Don

[3rensho]

Hydrion strips come in a variety of pH ranges.  What are yours?  You just dip them into the aqueous  liquid in question and read against the scale on the package.  If a sausage was damp on the surface I guess you could hold the strip against to get a pH reading.  Just as point of interest a lower case p as in pH stands for the negative base 10 log of the upper case value. pH, pOH, pKa, etc.  Here H is the molar hydrogen ion concentration.

[Habanero Smoker]

I never got a good reading using the strips by laying them against the exposed surface of the sausage. Like you no instructions came with the strips. After searching the Wedlinydomowe site I finally discovered how to use them.

Here is the direct quote from their site:
"To use, mix 1 part finely chopped meat and 2 parts distilled water, tear off a strip of pH paper, dip into test solution, and match immediately to color chart. No technical training is necessary."

Ph Testing

Usually there is a "short" sausage after stuffing. I use that as the one to take a plug of meat out of.

[devo]

Thanks Habs

[3rensho]

Dissolving in distilled water will give you a ballpark pH value but remember pH is concentration dependent.  More dilution => higher pH value.  Also, it is important that distilled water be used.  Any mineral salts in the water can possibly act as a buffer and throw off the measurement.

[NePaSmoKer]

Ditto with 3ren

[devo]

Thanks guy for your input ......big learning curve for sure

[Habanero Smoker]

Dissolving in distilled water will give you a ballpark pH value but remember pH is concentration dependent.  More dilution => higher pH value.  Also, it is important that distilled water be used.  Any mineral salts in the water can possibly act as a buffer and throw off the measurement.

That is true, and you clearly need to use distilled water. Even if you get a false reading because the pH is raised by the small amount of water; if you get a reading of 5.2 or lower you know the sausage is in a safe pH range. For my use I have gotten more accurate readings using Marianaski's method, then by rubbing the test strip against the meat. One of these days I am going to splurge and purchase a probe pH meter.

[3rensho]

One of these days I am going to splurge and purchase a probe pH meter.

Me too.  Need another toy oops, I mean analytical instrument.

[Habanero Smoker]

One of these days I am going to splurge and purchase a probe pH meter.

Me too.  Need another toy oops, I mean analytical instrument.

:)  :)  :)  ;D