What is Reddit's opinion of APERA INSTRUMENTS AI3713 PH60S-Z Smart Spear pH Tester for Food and Solid Sampling pH Measurement'?
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I bought one of these with the spear tip (https://www.amazon.com/Apera-Instruments-AI3713-Sampling-Measurement/dp/B07MWHT1GZ?ref_=ast_sto_dp&th=1&psc=1) and really like it, I got it on Amazon Black Friday sale and paid $210 so less but still quite a lot.

Before that I went through a few of those $15 pocket meters and I didn't really like them... I would check out litmus strips if I had to go back.

Don't worry, I'll be documenting everything going forward much better. Regardless of whether this attempt succeeds or fails, I'm going to be trying again. Given the level of climate control I have in the APO I'm fascinated by the idea of speedrunning a sourdough starter. I'm looking at buying one of these bad boys https://www.amazon.com/dp/B07MWHT1GZ/ref=cm_sw_r_tw_dp_B87WCVFH819X58J187AY so I can monitor the impact of pH throughout the process. I'm all in

I have this pH meter ( https://www.amazon.com/gp/product/B07MWHT1GZ/ref=ppx_yo_dt_b_asin_title_o00_s03?ie=UTF8&psc=1 ), and love it, but it might be too expensive for you.

There are cheaper ones (around $15 USD) but tried a few of them and am not a fan - I would suggest using PH strips if you are looking for a cheaper alternative.

The important acidity to reach when making fermented salami is 5.3 - that is the point that is too acidic for botulism to survive, so if you go the PH strip route use something that measures a narrower range like this: https://www.amazon.com/Making-Testing-Strips-4-6-6-2-Range/dp/B07NY3XZDV/

If you get regular 0-14 ph strips it will be too hard to read.

Vacuum machine I use one of these: https://www.foodsaver.com/vacuum-sealers/all-vacuum-sealers/v2000-series/the-foodsaver-fm2000-vacuum-sealing-system/FM2000-015.html#start=7 along with these off brand bags from Amazon - https://www.amazon.com/gp/product/B01K07MZLY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Also do you know you can ferment using a sous vide? https://ourdailybrine.com/sous-vide-salami-fermentation/