Homemade Sausage Making

I got a PH meter from Aliexpress. It has a glass probe. I'm just curious if I'm using it right. I have test solutions and it seems fine with liquid. When testing the meat do you just put the probe directly into the meat? It works fine with the test solutions and distilled water but I'm getting wired readings with the probe directly in the meat.

I make a slurry, you can also just mix by hand with a fork.

http://www.phinmeat.com/

Ahh! That makes more sense. I have Genoa and Sopressa fermenting right now.

Tried it tonight with my Genoa and Sopressa, that works much better!