First Chorizo – question

[JB]

Another note: My concern is that I am depending on the lowering of the pH and formation of lactic acid to kill off more “bad” bacteria. It bothers me that I can’t tell if the culture took “hold”, so I am going to measure the pH. (I have made bread before where the yeast didn’t take hold, but I could tell immediately). Thanks again for your reply, it’s nice to hear from someone on here.