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Anyone know the pH range of Canada Goose Breast meat?
Posted: Sat Mar 13, 2021 04:42
by Indaswamp
I should have measured it with my pH meter when I made the salami (pepperoni) but I did not think about it until after stuffed and feremented. I will measure the pH next time I thaw out some goose meat to process, but thought I'd ask here in case anyone might know off hand... Thanks.
Re: Anyone know the pH range of Canada Goose Breast meat?
Posted: Sat Mar 13, 2021 23:29
by redzed
Several years ago when I had an abundance of Canada Goose breasts I made a few salami and pepperoni but was testing mostly with strips. All were made with 50% pork. The one that I did test (combination of pork and goose) with a meter was 5.75.
viewtopic.php?f=9&t=6541&p=19076#p19076
viewtopic.php?f=9&t=6541&p=19076#p19076
Re: Anyone know the pH range of Canada Goose Breast meat?
Posted: Sun Mar 14, 2021 01:24
by Indaswamp
Thanks Redzed. I'll report back with my readings next batch I do.