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sausage centers are dark

 
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Johnnyo



Joined: 26 Dec 2006
Posts: 17
Location: Prince Albert Sask. summers, Alamo Tx., winters

PostPosted: Tue Jul 10 07 7:49 am    Post subject: sausage centers are dark Reply with quote

I made 2 batches of sausage.. yesterday was 80% beef & 20% pork, with Collagen casings, & today it was Pork with hog casings.. Both sausages taste excellent, but in both cases the sausage has dark center running the length of the sausage ring.. it's the same with all sausage I make.. What causes this, & am I doing something wrong?? .. I smoked both batches in my GOSM propane smoker using Mesquite wood for smoke..
Thanks in advance
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JimH
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Joined: 09 Feb 2005
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Location: Houston, TX

PostPosted: Tue Jul 10 07 8:12 am    Post subject: Reply with quote

Did you use cure when you mixed the meat?
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Johnnyo



Joined: 26 Dec 2006
Posts: 17
Location: Prince Albert Sask. summers, Alamo Tx., winters

PostPosted: Tue Jul 10 07 8:33 am    Post subject: Reply with quote

JimH wrote:
Did you use cure when you mixed the meat?


I only used the premixed packets that I ordered for spices.. I do have a bag of Mortons tender cure, but didn't add any, because I'm not sure if the mix had any in it, I assumed it did..
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Tue Jul 10 07 9:15 am    Post subject: Reply with quote

How long are you letting these sausages rest before cooking? are you cooking them within hours of making them?

Maybe they need to sit for a day to cure a little bit?

or, it could be a smoke-ring on the outer edges making the center look darker.

Cook one in a pan on the stove and see what happens.
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Johnnyo



Joined: 26 Dec 2006
Posts: 17
Location: Prince Albert Sask. summers, Alamo Tx., winters

PostPosted: Tue Jul 10 07 10:57 am    Post subject: Reply with quote

Hi, actually, they're not resting very long.. maybe an hour or two.. They do taste real good, except for the looks.. Kind of like when you buy hamburger in a pack in cello, & if you split the burger in half, it's got that dark meat inside...
I will get a sausage & put it in a pan as soon as I get home, at my daughters for the next couple of hours.. but it is smoked already..

I never had this happen before, but I made it at my friend's place, & he has an outdoor homemade wood smoker, & just builds a fire out of maple on the dirt floor, & we usually smoked them as soon as we made them, no rest period at all.

Also I see where some hose the sausages down with cold water as soon as they come out of the smoker.. Is that so they don't wrinkle up, or is there another purpose for this? mine do wrinkle.
thanks
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gil
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Joined: 17 Dec 2006
Posts: 92
Location: iowa

PostPosted: Tue Jul 10 07 11:46 pm    Post subject: Reply with quote

with cure in them i'd let them bloom in fridge for at least 6 to 10 hours before smoke. Just my opinion & how i do it.
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JimH
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Joined: 09 Feb 2005
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PostPosted: Wed Jul 11 07 12:59 am    Post subject: Reply with quote

The cure will give you a nice red color in the sausage and protect you from food poisoning if you are cold smoking them.
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Johnnyo



Joined: 26 Dec 2006
Posts: 17
Location: Prince Albert Sask. summers, Alamo Tx., winters

PostPosted: Wed Jul 11 07 1:07 am    Post subject: Reply with quote

Thanks for the replies.. I'll try cure with my next batch..
Why is it that with the home made wood smoker I don't get the darkness in the middle??
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JimH
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PostPosted: Wed Jul 11 07 1:58 am    Post subject: Reply with quote

I don't know, maybe it has to do with the spices you used?
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Johnnyo



Joined: 26 Dec 2006
Posts: 17
Location: Prince Albert Sask. summers, Alamo Tx., winters

PostPosted: Wed Jul 11 07 3:25 am    Post subject: Reply with quote

JimH wrote:
I don't know, maybe it has to do with the spices you used?


Yeh, I thought of that too.. I just cut a ring of the pork sausage with the old fashion sausage spices, & it's not quite as noticeable today, & the sausage is cold, though I still can see it, but maybe because I know it's there. looks like a ham sausage, I used a very coarse grind..Didn't try the beef one yet... I got my spice sausage mix from a guy in Georgia.. I think I'm gonna try a batch with no spices, just salt, pepper, & garlic.
I read on another forum where a guy took his sausage to a so called professional sausage maker for him to evaluate it.. So the guy says, "it's pretty good, but why all the perfume?" referring to the spices, sage etc. He said to make good sausage, you need good meat, salt, pepper, & garlic to taste. So I'll give it a whirl once & see. but I gotta solve this dark center problem first..
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JimH
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PostPosted: Wed Jul 11 07 8:01 am    Post subject: Reply with quote

I do know that iodized salt can cause a color change, though I've never seen that myself.
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Johnnyo



Joined: 26 Dec 2006
Posts: 17
Location: Prince Albert Sask. summers, Alamo Tx., winters

PostPosted: Wed Jul 11 07 8:33 am    Post subject: Reply with quote

What kind of salt do you prefer to use??

Got a question that has nothing to do with this post.. I log in with my user name & password, & I check the box that says remember me, & log me in autoomatically every time I visit, yet every day or two, I have to log in again. This happens with quite a few forums.. Why is this??
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JimH
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PostPosted: Thu Jul 12 07 2:51 am    Post subject: Reply with quote

I use kosher salt or canning salt. You might have a program that toss' your cookies, which IIRC, allow you to come back to the website without logging in.
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