I'll be honest i didn't search, but i had to ask this before it slipped my mind....
I made bratwurst a few weeks ago using the recipe in Charcutrie with some minor variations. I brought a few with me the day i made them to a family outing and they cooked up white. The rest i vacuum sealed and packed in the freezer.
A couple weeks later i defrosted and cooked some and they cooked pink. I know for sure they were done, but im wondering why they stayed pinkish? This is typically what happens when curing something, but they only had a small amount of salt nothing to cure otherwise.
So anyone know why fresh ones would cook up white and frozen or otherwise stored ones wouldn't?
Thanks
Jenson
I made bratwurst a few weeks ago using the recipe in Charcutrie with some minor variations. I brought a few with me the day i made them to a family outing and they cooked up white. The rest i vacuum sealed and packed in the freezer.
A couple weeks later i defrosted and cooked some and they cooked pink. I know for sure they were done, but im wondering why they stayed pinkish? This is typically what happens when curing something, but they only had a small amount of salt nothing to cure otherwise.
So anyone know why fresh ones would cook up white and frozen or otherwise stored ones wouldn't?
Thanks
Jenson