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RickWould you be so kind Rick to explain this. I really don’t follow what your saying?
Do you mean a meter will poke holes into the bags? That is something you do not need to do. Ferment your meat and stuff. Even if you stuff you can have a sample with out the bag to test in the same fermenting environment. The bags breath so they will ferment the meat.
Yes a hole would compromise the UMAi bag. I dont normally use some spare meat wrapped up to check the Ph when using the UMAi. Now with natural or collagen i just very thinly slice the end off to expose the meat and check the Ph around the 4 day mark.
I found that i dont need all the fancy equipment to dry cure like i did when we were stuck in a brick and mortar house.