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Ph meters
Posted: Thu Jan 21, 2016 21:35
by Saltedtyme30
Hey guys where to get a ph Meter that's less than a car payment ? Sheesh !!!!
Posted: Thu Jan 21, 2016 21:42
by Bob K
Posted: Wed Jan 27, 2016 00:48
by redzed
The current electrode that I have in my pH meter will probably give up the ghost within a year or so, and I have been shopping around for a new one. And I found a couple of inexpensive pH meters that should work in testing salami. Good price but you have to realize that like the expensive ones, they don't last forever, and you have to take good care of them. A few months ago I accidentally hit mine against something and it was gone. These are from China but unfortunately all this s**t is made there anyway.
http://www.aliexpress.com/item/PH-03-II ... 0.7.tA9Zzj
http://www.aliexpress.com/item/PH-98108 ... 0.5.J1UBwC
Posted: Wed Jan 27, 2016 19:58
by redzed
I decided to go ahead and order an electrode direct from China. $38 USD, and free shipping, so it's not a great risk. And if it works well it will be a bargain. I'm anxious to see how the measurements will compare with my current electrode.
http://www.aliexpress.com/item/Free-Shi ... 660e1c435b
Posted: Thu Jan 28, 2016 06:06
by harleykids
Keep us posted on how it works!
I saw this one as well, with a spear tip...would be handy for piercing an actual link!
More expensive at $76, but looks handy.
http://www.aliexpress.com/item/E-201-Z- ... .71.17mSdC
Posted: Thu Jan 28, 2016 07:45
by redzed
That one is for liquids. You have to get an electrode designed for food, in semi solid state. You also need an electrode that is fairly tough because you have to be able to clean off the fat. The one I ordered has a glass bulb on the tip and that's similar to the ones sold in North America by Coleparmer. And you really don't want to pierce the salami, it will get mold and other nasties in there. Take some of the meat left in the stuffer, pack it firmly into a small dish like a ramekin, cover with a piece of parchment or paper towel and test that. The ph should be the same as the cased sausage. Don't put a portion into a plastic bag like some suggest, it will get rancid pretty darned quick.
I will post my report as soon as I get the electrode. In the meantime, it's on slow boat from China.
Posted: Thu Jan 28, 2016 13:39
by Bob K
redzed wrote: Don't put a portion into a plastic bag like some suggest, it will get rancid pretty darned quick.
I can Honestly say that after using that method for 20 or more batches none have ever had an off odor.
Even though the description for that electrode states aqueous media, its strange that it has a spear tip!
Posted: Fri Jan 29, 2016 03:03
by harleykids
yes, it looks like it has a spear tip for piercing cheese or meat products, and it also has a cone tip, not a bulb tip. Maybe the pic is of a different unit?
I would prefer the spear tip myself, over a rounded bulb tip.
If I get a Hanna meter, you can bet it will have a spear tip.