Toggle sidebar

Trail bologna problem and question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I think it has something to do with nitrate burn . Not sure im saying it right .
 
It shows up after a few hours when cut. Only thing was powdered dextrose.its a recipe i used from the web. Seams pretty standard mustard powder, coriander, celery, cup of pwdered milk non fot for binder,podwer dextrose, garlic powder, cup of water, instacure (1tsp)
 
Last edited:
I have cured alot of meat and sausage.  Never had " burn "

Not sure thats it.
 
c farmer said:
 
I have cured alot of meat and sausage.  Never had " burn "

Not sure thats it.
Click to expand...
I'm not sure it is either . I had it happen one time . It was in summer sausage that had cheese in it . Only did it around the cheese . 

Just throwing it out there . Same as above the " slice "  was good . but if it sat awhile  it turned greenish brown . 
 
chopsaw said:
I'm not sure it is either . I had it happen one time . It was in summer sausage that had cheese in it . Only did it around the cheese . 
Just throwing it out there . Same as above the " slice "  was good . but if it sat awhile  it turned greenish brown . 
Click to expand...
Yep. It's all near the cheese.ive made snack sticks with cheese in them and not had this happen. Looking over my recipes this is the only one I have that calls for powder dextrose. Could it be a reaction between the powder dextrose and instacure #1?
 
Last edited:
chopsaw said:
 
I'm not sure it is either . I had it happen one time . It was in summer sausage that had cheese in it . Only did it around the cheese . 

Just throwing it out there . Same as above the " slice "  was good . but if it sat awhile  it turned greenish brown . 
Click to expand...
Well, I have some hi temp cheese and am out of sticks.  

Time to try it, never used cheese before.
 
That why I posted .  These guys know WAY more than me .  So I was just saying what I thought my trouble was .    I had a pic of the slice . If I find it I can post it . 
 
Thats not burn. Cure does not generate heat. (unless your making bombs) HAHAHA

Looks like something in the mix that did not mix in well.
 
Last edited:
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

stone5674
Venison trail bologna
Replies
22
Views
3K
Wild Game
archeryrob
archeryrob
tallbm
5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!
Replies
29
Views
2K
Sausage
Redicans
Redicans
R
Trail Bologna - Question
Replies
10
Views
3K
Sausage
BGKYSmoker
BGKYSmoker
DEERMAKER
Venison Bologna is a good thing! (Lots pics )
Replies
13
Views
744
Sausage
chopsaw
chopsaw
slavikborisov
Busy weekend venison bologna and sausage
Replies
15
Views
3K
Sausage
slavikborisov
slavikborisov
ceeaton
Smoked Jalapeño Cheddar Sausage - 1st attempt
Replies
15
Views
1K
Sausage
driedstick
driedstick
stone5674
Venison breakfast sausage
Replies
8
Views
2K
Wild Game
millerbuilds
millerbuilds
tallbm
1st Attempt TX Jalapeno and Cheese Smoked Sausage w/ QView
Replies
27
Views
2K
Sausage
HushyQ
H

Latest posts

Hot Threads

Top Bottom
Back
Clicky