Summer sausage multi colored & sticking!



  • Grrrrr! I used seasoning and soy protein at proper amounts and hand mixed for approximately 30 min. Stuffed tight and set in Rtic cooler full of ice packs for 10 hrs. I used 18 bbn lbs venison as 7 lbs ground pork butts and am thinking the pork was a bit leaner than it needed to be? Put on Camp Chef pellet grill and set to 200. Temps were running right at 181 consistently. Internal temps were all averaging 160 when I pulled them and immediately dumped into ice bath. Let set 20 min. Sliced open and its beautifully pinks as it should be around edges, but it has grey middles and the casings are sticking to meat. Tastes and smells great! What did I do wrong? Concerned that its safe to eat? Never had this issue, but it is first time I’ve done them on the pellet smoker. Thank you!!


  • Walton's Employee

    @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?


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  • J

    It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.

    https://www.waltonsinc.com/21mm-fresh-collagen-casings

    https://www.waltonsinc.com/natural-sheep-casings

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  • D

    @papag Thank you!! That is what I had intended to do but wanted verification.

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