Cured and smoked sausage not pink.

[Tejasmoke]

I made 3 different cured and smoked sausages a week ago. Today I pulled a link of each out of the freezer and put them on the grill until they reached an IT of 150°. As I was slicing into them I noticed that one of them was gray in color while the other 2 were the expected pink. I'm concerned that I may have left the cure out of the one that isn't pink. There was a pink smoke ring, but it was very thin. I would be pretty surprised if I left out the cure, but I am human. Is there any other explanation for the gray color? Thanks!

 

[Astralogics]

Strange. Have you tested another link to confirm? Also, what is your process when adding the cure? Are you doing it before or after grinding?

 

[SmokinEdge]

Pictures or it never happened.

 

[hoity toit]

yeah,,,we need pictures. I put a check mark by each item in my recipes,,,that way if I have had a couple too many I don't mess it up.

 

[Tejasmoke]

I haven't checked another link, but I am going to. I add the cure after grinding when I am adding the other ingredients. Normally I line up the ingredients that I'm going to be adding in the order that they are listed on the recipe. This particular sausage was made from a commercially available seasoning blend, so the ingredient list was just the seasoning blend, cure, and water. I did confirm that the cure was listed on the recipe so it seems like I would have put it in...unless I got careless.

 

[JckDanls 07]

But you only hot cooked them right ?? Not a slow and low (less than 180`) cook...

 

[DougE]

When making cured sausages I add all spices and cure and just sprinkle the mixture over the ground meat before mixing. Mix till I have good protein extraction, then stuff.

 

[JckDanls 07]

I put my cure in the water (which is not much) I'm using so it will dissolve ..

 

[jcam222]

It would help to know you cooking process (if any) when you first made the sausage as well. Depending on the process and temps you could be ok / safe without the cure.

 

[DougE]

I put my cure in the water (which is not much) I'm using so it will dissolve ..

I mostly don't add water or other liquid to sausage batter unless it needs loosening up some. Most times it doesn't need any

 

[DougE]

If you just sprinkle the cure/spice mixture over the ground meat in a lug, or similar container, the cure will be well incorporated by the time you have good protein extraction.

 

[Tejasmoke]

I generally mix all of the ingredients with the water that I'm going to use (10% of meat weight) and pour that over the ground meat in a mixing bowl or pan. I mix by hand until I feel like I have good extraction and then continue mixing for another couple of minutes. After mixing I stuff the casings and place in the fridge over night. The next day I hang the sausage with a fan blowing on it while I get the smokehouse set-up. I place the sausage in the smokehouse and use an electric heating element to warm the smokehouse to about 100° for an hour or so. I then apply smoke for 3 hours at 140° to 150° (smokehouse temp.). I finish the sausage by poaching in 165°-170° water until the IT is 155°, or so. Cold water bath, bloom, in the fridge for a day or two, vac seal and freeze. Much thanks for all of the replies! When I grilled it today the grill temp. had to be at least 300° and I,pulled the sausage at 150°-155°. The opportunity for photos has passed, but I'll get some next time!

 

[chopsaw]

add all spices and cure and just sprinkle the mixture over the ground meat before mixing.

Same here . I'll add half to the grind , then fold it over on itself , and sprinkle the rest then mix .
I hold overnight before stuffing . Not much water added to fresh , if any .

did confirm that the cure was listed on the recipe so it seems like I would have put it in.

If it's gray after cooking , and showing a smoke ring , you must have missed it .

 

[Tejasmoke]

Same here . I'll add half to the grind , then fold it over on itself , and sprinkle the rest then mix .
I hold overnight before stuffing . Not much water added to fresh , if any .


If it's gray after cooking , and showing a smoke ring , you must have missed it .

Yep. I think I'll chunk it and try again another day. Luckily it is only 6 1/2 lbs.

 

[chopsaw]

Would just depend on how you cooked it and how long it was between 40 andc140 .

 

[jcam222]

Would just depend on how you cooked it and how long it was between 40 andc140 .

In reading his initial cooking of the sausage it looks like it spent quite a few hours below an IT of 140F. Definitely over 4 hours

 

[paulgeorge]

I generally mix all of the ingredients with the water that I'm going to use (10% of meat weight) and pour that over the ground meat in a mixing bowl or pan. I mix by hand until I feel like I have good extraction and then continue mixing for another couple of minutes. After mixing I stuff the casings and place in the fridge over night. The next day I hang the sausage with a fan blowing on it while I get the smokehouse set-up. I place the sausage in the smokehouse and use an electric heating element to warm the smokehouse to about 100° for an hour or so. I then apply smoke for 3 hours at 140° to 150° (smokehouse temp.). I finish the sausage by poaching in 165°-170° water until the IT is 155°, or so. Cold water bath, bloom, in the fridge for a day or two, vac seal and freeze. Much thanks for all of the replies! When I grilled it today the grill temp. had to be at least 300° and I,pulled the sausage acft calculator. The opportunity for photos has passed, but I'll get some next time!

The gray color in your sausage is likely due to uneven cure penetration, which can happen even if you use the cure. It could also be influenced by the type of meat or fat content, which may affect color. The thin smoke ring suggests some cure was absorbed, and freezing and thawing can sometimes alter color. As long as the sausage reached an internal temperature of 150°F and shows no signs of spoilage, it should be safe to eat.