Cured sausage turning brown


  • Regular Contributors

    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!


  • Regular Contributors

    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


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Recent Posts

  • @dante322 Okay, thank you for the information. The holes in the casings are designed to let pressure bleed out during the cooking process and it also helps it form tighter to the sausage, so you had the right type of casing. Your grinding sounds fine, mixing by hand to get proper protein extraction would take about that time on a larger batch. I’ve used 2 qt of water before to 25 lb of meat and yes, it does make it soupy but that should all come out during the cook cycle (it will extend that cook cycle though). Grinding the meat and fat together is correct.

    I looked back art your meat block and I’d say part of the issue is that you used almost 1/3rd fat. That is a lot of fat, it would have been very difficult to keep that all bound up. 20 lb of venison to 5 lb of pork fat is good enough. If you were using untrimmed butts than 16 lb of venison to 9 lb of the butt would be close to enough but when it is straight pork fat that is getting it up a little on the high side. This would explain why it took forever to cook as well as the fat rendering out of the meat would constantly be bringing down the surface temperature of your meat.

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  • C

    Hello All,

    I’m planning on using a 50/50 mixture of raw pork and raw turkey in a batch of Pepper Snack Sticks.
    I have this mixture left over from my last batch of egg rolls. Which turned out awesome.
    I’ve never used turkey with the pork. I normally use beef or venison with the pork.
    Has anyone used turkey before? Am I wasting my mixture? Any advise would be much appreciated, kinda worried about the raw turkey getting cured properly. DO NOT want anyone getting sick because of my experimenting.

    Thank You in advance

    Congo

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  • O

    @jonathon said in Hello from Ohio:

    @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups.

    I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL

    Here is my bacon:
    0_1548173497213_IMG_20190121_122248.jpg

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  • @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    read more

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