I did clean it before each use and I did calibrate 1 time this morning and initially when I made the salami. That's when I got the first 5.3 reading after 60 hours. I'll let it go another 12 hours. Should I be looking for a PH of 5.1??

Thanks Bob

I made the slurry like Milwaukee said and it reads 5.7. I'm thinking that if these results are correct then this batch becomes garbage....Waaaaaa

Bob, I'll give that a try. I used the recipe from this Wedliny site

http://www.meatsandsausages.com/sausage ... inocchiona

Thanks

I made some Salami Finocchiona and its been fermenting for 60 hours. Starting PH was 5.8. The temp was initially set for 66, humidity at 87% and after 48 hours the PH was 5.4 . I was concerned so I bumped the temp up to 70. Today after 60 total hours it read 5.3. The recipe calls for 72 hours of fer...

And I too am waiting for your book!

Lou. Thanks for that. You are spot on. The PH was 5.8. Its been in the chamber for a little over 12 hours now. The temp and humidity is holding real well. I'musing the B-LC 007 for fermentation. I know you said to keep an eye on it because it works pretty fast. My temp is set a bit lower to 66-67 de...

Bob...Thanks. I'll keep a small amount in a bowl and test from there

charlie

I intend to make salami today but realized I don't know how to use my PH probe. I have the Milwaukee MA920B probe, green in color with a pointed tip. I think I can just stick it into the meat right before stuffing and take a reading. But once its cased and curing , do I just punch the probe through ...

Hello all again. I am going to get this going again..Salami Finocchiona. Its been over a year and right after I posted it all fell apart as I was called too work a long ways away, (and I thought I was retired..sheesh.. :-) So I intend to make this Salami recipe that is on this site we are on, Wedlin...

Hello and Thanks. I plan on purchasing the Milwaukee PH meter with the MA920 meat probe. My questions are this. 1. Should I by the large bottles of calibrating solution? 2. Are the 20 mL packets meant for 1 time use? 3. What would be the shelf life of the calibrating solutions? 4. Should I get the c...

I'm still a new guy and slow to get this done as my job is out of town a lot. Be that as it may, I am planning to use a small ceramic heater that has a small fan and I will use it on the low setting. (low = fan speed) It just runs a minute or so to bring the temp up once its reached. The chamber is ...

redzed Thanks for taking the time to help me out. That is good information. I think I will stay away from the sour stuff at least for the time being. Per advice from Bob K, I think I will try the Salami Finocchiona recipe. I have added to my order the spx so we will give it a go. It should all be he...

Bob
Thanks for taking the time to educate me. I'll get the SPX and the wine, drink the wine and chase it with a beer.
I am sure I will have more questions going forward, and again, Thanks for taking the time.

charlie

Bob K. I can be talked into almost anything. I ordered the LHP but I can order the SPX no problem. The Salami Finocchiona calls for dextrose 0.2%...I dont understand that amount. As for the red wine, some folks don't use it but if its going to make it better I will put it in. I would plan on making ...

This will be my first attempt at making a dry cured product. My frost free freezer has been modified and set to go. I am looking at this recipe from Len Poli. http://lpoli.50webs.com/index_files/Salami%20Len%20Poli%20s%20Favorite%20Formulation.pdf It calls for 1/2 cup of dry milk. Is that just the p...