I'm making a fresh sausage and I can't seem to get the nice red coloring throughout the sausage. I'm still getting the greyish, brown hamburger look with some red. My process has been: grind, season, mix, stuff. Then I let it sit in the fridge stuffed over night (12-24 hours) and take it out hot smoke it to 165 IT in 2 hours. I've also used Morton Tenderquick to help with color which has helped but doesn't seem to get it perfect throughout.
After I hot smoke it should I ice bath and let it sit at room temp for a couple of hours? Will this help with the color? I thought this would be dangerous to cool it off room temp to bloom and then serve. Or does it need to then be reheated again to serve? This part is kind of confusing.
Any help would be much appreciated. Thank you!