I have been experimenting making ring bologna using 5 pounds of ground beef mixed with 2 1/2" pounds of fresh sausage from a local butcher. My recipe calls for tender quick, salt, pepper, coriander, mustard seed, red pepper flakes, and garlic powder and I am stuffing them into collagen casings about 1 1/2" thick. Would it hurt to mix up a batch and stuff it but let it in the refrigerator over night before smoking it? I did 2 7 1/2 pound batches today and did them one at a time. I stuffed the first batch and put it in the smoker because thats all that can hang at a time and when i went to start stuffing then next batch the meat that was left in the stuffer was turning brown and it only sat for less than 1/2 hour. was this just from the cure? I hurried up and stuffed the next batch and ended up putting all 15 lbs in the smoker using the racks instead of hanging them since I was afraid the second batch would not be ok it I left it sit until the first batch was done. I also had some left over from a batch that I did Sunday that was left in the stuffer that I put in the refrigerator in a sealed dish and that also turned brown. Is it the the pork and cure that is making it turn brown?
Edited by Riverratt - 1/19/12 at 9:30am