Hi all,
I am new here, and I have to say, I like what I have read so far. I made a batch of summer sausage, pulled it out at 158 degrees. I let it cool, sliced it open, and noticed it had a pink ring and a grey center. the texture is the same throughout the sausage. Is it cooked all the way through? What caused this?
Thanks for any and all input!
I am new here, and I have to say, I like what I have read so far. I made a batch of summer sausage, pulled it out at 158 degrees. I let it cool, sliced it open, and noticed it had a pink ring and a grey center. the texture is the same throughout the sausage. Is it cooked all the way through? What caused this?
Thanks for any and all input!