• was trying to make my father in law recipe but it called for salt Peter. After some research I decided to use pink salt #1at 1teaspoon per 5pounds of meat is this safe to consume. Also after following your thermo process guide I was unable to get to 160 after 6 hours at 170. Is this normal. Also the sausage has a pale color some are dark red but most are pale. Are they safe to eat?

  • Team Blue Admin Walton's Employee Power User

    Sydik Farms Yes, 1 teaspoon to 5 lb of meat should be fine and considered safe. Depending on the diameter I wouldn’t be surprised that it took 6 plus hours to smoke it. You can up to 180 after at least an hour at 170 if you need to get past a stall, though we prefer adding humidity to get past it.

    As for the pale color that could be a few things. What was your meat block, what was your process, how well did you mix everything, how long did you hold it after adding the cure and stuffing, what else did you add to the bologna, how did you cool it and then did you hold it for at least an hour at room temp before moving to a cooler?


  • As for the pale color that could be a few things. What was your meat block, what was your process, how well did you mix everything, how long did you hold it after adding the cure and stuffing, what else did you add to the bologna, how did you cool it and then did you hold it for at least an hour at room temp before moving to a cooler?

    I used 30 mm casings. I think smoker was too full and smoke couldn’t circulate well enough. As for your questions.
    What do you mean by meat block. I used 20 lbs deer with 10 lbs pork shoulder.
    Ground deer twice with big screen,pork once and mixed together. I also think I had too much protein exctract due to adding ingredients half at a time and mixing throughly be hand.
    I held in tub overnight and stuffed next morning.
    Once bologna hit 160 I placed in bucket cold water for 20 mins then hung in shed overnight. Shed is not tight and hits outside temp in about 20 minutes. Never let inside ambient air over 50 degrees.

  • Team Blue Admin Walton's Employee Power User

    Sydik Farms Sorry, yes that’s what I meant about meat block, what meat and at what quantity. 2-1 ratio of deer to pork shoulder is going to give you a pretty lean Summer Sausage, I’d recommend either 25% (or so) straight pork fat or go with a 50/50 mix of venison to untrimmed pork butts/shoulder.

    It’s almost impossible to get too much protein extraction when mixing by hand.

    For summer sausage I would recommend grinding once through the larger plate (3/8" or so) and then through a 1/8" plate to finish.

    Not sure how cold the water was but Ice water is what you are wanting. I always use ice and water in about equal parts.

    But none of those really would have been the cause of a pale pink color. In all likelihood it is that it never got to “bloom” for about an hour. We touch on it in this Video/Article but for color setting you want to let it sit out for at least an hour to “bloom”

    https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing.

    So, I would say yes, they are safe to eat, but if it were me I would make sure to consume a small amount first and wait 24 hours to see if there are any ill effects before feeding others

Suggested Topics


Community Statistics

42
Online

16.8k
Users

3.9k
Topics

52.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.