Testing pH

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Butterbean
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Post by Butterbean » Sat Feb 11, 2017 01:30

No. Haven't had any reason to do that. I'm not worried about pH till the meat has been chilled and cut up. I only use pH to tweak the amount of sugar added then to monitor whether the pH is dropping at the rate it should be. This, in itself, tells me about all I need to know.
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