Summer Sausage

[Johnnyxray]

I just finished stuffing 3 three lb summer sausages. Some of the meat had turned a light grey before I finished stuffing although it was kept chilled the whole time. I am using the Hi Mountain summer sausage kit. Will the meat return to a pink color once the sausages have sat in the fridge overnight? These are going to be gifts and I would hate someone to get a grey nasty sausage. I used 80/20 ground beef and added 25% ground pork butt.
Thanks.

[NePaSmoKer]

Yes you will get the color back.

25% PButt to your SS, Watch the heat or you will fat out.

[Johnnyxray]

NePa, thanks for such a quick reply. This site is constantly provided sage advice and peace of mind when it comes to quick reliable advice. Merry Christmas!!

[NePaSmoKer]

NePa, thanks for such a quick reply. This site is constantly provided sage advice and peace of mind when it comes to quick reliable advice. Merry Christmas!!

YW

And Merry Christmas to you too  ;D

[Johnnyxray]

Just finished my summer sausages. Was able to maintain the required temps throughout the smoke.(Started out at 120, 3 hours of smoke, final cab temp at 170 and pulled at 152*)  The sausages lost an average of 4 ounces each and there was a little fat on the casing but nothing on the drip tray. Is it normal to lose a little fat during the smoking process? The sausages have cooled and there is no wrinkling. I want to make sure they are okay to give as gifts.
Thanks,
John

[pikeman_95]

did you have enough to sample one. They should be a consistent pink all the way through.

[Johnnyxray]

Don't have any to sample. They did sit in the fridge for 12 hours and then 2 hours at room temp to warm up and dry before smoking. From what I read the cure should've made them pink inside.  Keeping my fingers crossed.