Fresh sausage with bloom?

Discussion in 'Sausage' started by dac11011, Apr 26, 2016.

  1. dac11011

    dac11011 Newbie


    I'm making a fresh sausage and I can't seem to get the nice red coloring throughout the sausage.  I'm still getting the greyish, brown hamburger look with some red.  My process has been: grind, season, mix, stuff.  Then I let it sit in the fridge stuffed over night (12-24 hours) and take it out hot smoke it to 165 IT in 2 hours.  I've also used Morton Tenderquick to help with color which has helped but doesn't seem to get it perfect throughout.

    After I hot smoke it should I ice bath and let it sit at room temp for a couple of hours? Will this help with the color? I thought this would be dangerous to cool it off room temp to bloom and then serve.  Or does it need to then be reheated again to serve? This part is kind of confusing.

    Any help would be much appreciated.  Thank you!
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    First of it looks like you need a proper [​IMG]  to SMF glad to have you along. I see you have been a member for a while but first post?? Love Lurkers LOL 

    I know you are hot smoking and not using a cure#1,,, the cure also helps with the red color and flavor,,, never tried it hot smoking thou?? I would have thought MTQ would have done it?? If you use MTQ why not smoke low and slow since you have the cure in it?? 

    Just an Idea,,, hopefully someone can chime in and help ya. 

    A full smoker is a happy smoker,

  3. dac11011

    dac11011 Newbie

    I'm getting some red blooming color but not the nice evenly red through out.  My guess is all the same rules apply with hot smoking as slow smoking (ice bath, bloom room temp) as long as I'm using a cure.

    Thanks for the welcome :)
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D11011,I'm a bit confused as to what you are trying to make for sausage. Were you trying to make a kielbasa type sausage? You are talking about fresh sausage but are smoking it to 165 IT w/cure so you are making a smoked sausage. I use cure #1 with sausages that I smoke and get the nice red color you are looking for. You need an hour with no smoke and low heat (110) to dry your sausage and then bump up the heat and add smoke and you will get that color I believe you are striving for.
  5. dac11011

    dac11011 Newbie

    Yes, smoked sausage.  I'm using Morton TQ and getting some red but not throughout evenly on the outside.  I think I'm missing the bloom part but I didn't know if this was safe and doable after with a hot smoked sausage.
  6. smokeymose

    smokeymose Master of the Pit

    Sounds like you're worried overmuch about this "bloom" thing. Frankly, I don't know what that means, and I've made some sausage....
    Get some cure #1 (either Prague or Instacure) and use 1tsp for 5# of meat. I don't use TQ for anything but Canadian Bacon.
    Putting it in cold water is just to stop it cooking once you hit your target temp. If it's cooked to temp. it should be safe to eat. Let it hang after smoking long enough to let it cool for packaging. You can also let it sit in the fridge overnight, which is what I usually do.
    Keep reading in the Forum and don't give up!
  7. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Just thought I would say welcome don't give up keep looking for the answer.
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Blooming is safe with Cured Smoked Sausage, Cure #1 or MTQ, however it only effects the Color of the Casing and will do nothing for the interior. When the sausage is showered or soaked in cold water, the surface can get pale with a washed out color. Blooming, more specifically Air Drying lets the finished color deepen and look redder and more appetizing.

    You specific Recipe and detailed procedure would be helpful. At this point your post reads like you are using too little MTQ and possibly not adding it correctly for full affect...JJ
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How long are you letting the meat "cure" before stuffing or smoking? I shoot for 24-36 hours, it lets the cure do its thing.
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    What Joe said.


    Blooming is just a fancy word for cooling and Insta cure and prague powder is the same as cure 1. If your in Canada or overseas cure may be called something else. Also MTQ should not be used with cure 1 or 2
    Last edited: Apr 26, 2016
  12. dac11011

    dac11011 Newbie

    Thanks everyone for the help.. definitely answered all my questions.

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