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Question on stuffing snack sticks...

post #1 of 3
Thread Starter 

Hello... My question is why did my beef go from red to almost white in its way through the stuffer?

 

This was my first shot at making SS so my hopes werent high but i dont understand what happened

 

I used fresh meat, sheep casing and now im stumped.

 

Any help would be great Thanks!

post #2 of 3

White? Do you have any pics?

post #3 of 3

What is the lean to fat ratio?

What did your mix consist of (dry items)

 

Like Joel said....Pics so we can see whats happening.

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