Cured sausage turning brown
Had a freind make cured country style sausage and it usually stays pink but turned brown this past time. It’s a bag of seasoning and a bag of cure ground 60% deer and 40% pork mixed it all together and in 5 minutes it all turned brown inside and out ???
@angel4us How was it cooked, what temperatures were used and what was the final temp? What additives were used? The pink color is set during the thermal processing phase when it starts it will have the brown color and once the nitric oxide interacts with the myoglobin (what gives blood its red appearance) and heat is applied that is when the pink will appear.
Could it be that the cure was left out? I’ve had it happen before. Could also be a problem with the seasoning or the cure.
The age of the animal will also affect the amount of myoglobin in available so that could be a factor as well.
What seasoning was it?
Let me know the answer to these questions and if I can’t figure it out I will talk to our food scientist to see if he has any better ideas!
Thanks jonathon but the guy came to work today and said he went home last night and went to package it up for freezer and it was red/pink! All good thanks again !!peace
@angel4us Thanks for the update and glad everything came out well in the end!
Forkinpork last edited by
Hmm really would like to know what happened here.
Glad it all turned out great, and my first thoughts went to the CURE.
Not really understanding what happened here???
pooldude last edited by
I have been making sausage for over 30 years and have to see a proper cured sausage not turn brown, not to worry it’s normal and will turn that beautiful red you look for during the smoke and cook process
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?