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 ???


  • Walton's Employee

    @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


  • Walton's Employee

    @angel4us Thanks for the update and glad everything came out well in the end!



  • 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???



  • 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


Log in to reply
 


Recent Posts

  • J

    Well, I didn’t think to use binder with the notion that this was going to be a batch of jerky sticks. I think I’ll experiment with some binder next time. Thanks for the idea.
    I guess the binder will pull it all together like it does and maybe bond the collagen 100%. As far as the binder retaining moisture, I’m guessing it’ll have to give up the moisture eventually when being dehydrated.I will have to experiment more with it.
    Dehydrator temp: I can’t tell you what temp I used because I’m embarrassed to say I still have one of those old “set it and forget it” dehydrators. A good dehydrator is next in my list.

    read more
  • @PapaSop lol…I was checking out the stove too. It reminds me of the Bosch Kenmore that I have.

    read more
  • C

    @Jonathon I am looking forward to that video.

    read more

Recent Topics


Who's Online [Full List]

10 users active right now (1 members and 9 guests).
joduff, djc51, Skip_Anderson, Little_Loser, Joe Hell

Board Statistics

Our members have made a total of 7.5k posts in 1.4k topics.
We currently have 5.6k members registered.
Please welcome our newest member, Ezrolith23 0.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

14
Online

5.6k
Users

1.4k
Topics

7.5k
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.