Long time lurker here in need of some help. This past weekend I made summer sausage and it now has developed a grayish center I have never seen before. Here is what I did:
Sunday I made 25lbs of venison summer sausage, 1oz cure #1. Smoked until internal temp was 120ish (about 4 hours), placed in 170degree water bath until internal temp was 155, monitored with dual digital probes, when reached temp, into a ice bath. Sampled some that night, was great, best batch I have ever made. Stored in refrigerator overnight. Cut and packaged the next day, everything looked fine and normal. Left the ends of the sticks in the fridge to eat later.
Today, Wednesday, went to eat the ends, and found grayish centers surrounded by nice pink ring on some of the pieces. Just didn't look right and had a different feel/texture compared to outer edge.
Any idea what might be wrong?
Safe to eat?
Thanks for the help,