Sausage

viper125 · May 04, 2011, 05:23:18 PM

Friend just gave me a couple rolls of summer sausage. When I unfroze it the coloring was off. It is brown and some greenish tint.Never had this in mine and wondering if anyone has any ideas. I can only guess the cure may not of been mixed in well enough. He didnt notice and ate a roll and still breathing. What do you guys think?

KyNola · May 04, 2011, 07:07:34 PM

The "greenish tint" scares the crap out of me but that's just me. I'll yield to the more learned members of the forum.

Smokin Soon · May 04, 2011, 07:23:47 PM

Was that sausage vac packed?? I have had sausage in the freezer for 6 months and have never seen that.

_Bear_ · May 04, 2011, 07:32:35 PM

It's up to you but in my books green = garbage

Tenpoint5 · May 05, 2011, 11:01:14 AM

I am also in the If its green its in the garbage crowd!!

Although I have made fresh Brats and used fresh garlic which interacted with the meat and I had green spots. I believe that if you have large chunks of fresh peppercorns in the sausage it can also sometimes cause green coloring to the meat.

ghost9mm · May 05, 2011, 11:36:10 AM

We eat our greens, but not in the form of sausage...seriously if I would suspect that the meat would be tainted wouldn't even give it a second thought...garbage..

watchdog56 · May 05, 2011, 12:07:17 PM

Would not eat green meat

viper125 · May 05, 2011, 02:02:38 PM

Well I did throw both rolls out before I asked. I have never seen it in mine either. It was just wrapped in freezer paper and plastic wrap. It was about six months old. I usally make smaller batches and eat within 3 months or so. But have had it for close to a year and never seen it.Just dont seem to me like the cure was mixed enough.

OU812 · May 06, 2011, 10:02:11 AM

You will get that greenish tint if the cure wasnt mixed well enough with the meat.

Thats why you should mix your cure with water, to get more even distribution.

and like whats allready been said green=garbage. ;D

viper125 · May 06, 2011, 10:33:48 AM

I always mix with water but he dont. He hand mixes spices and cure at same time dry. Another thing he does is mix,stuff and smokes. I always leave my meat if fridge one-three days to cure and add spices about eight hours before stuffing. Seems to work good for me. He has a good recipe and wont share but I think process needs to changed.