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Sausage Color Question.

post #1 of 7
Thread Starter 
So, I ground a picnic yesterday with my KA. Meat came out nice and pinkish.

But the KA stuffer took forever to stuff, by the time I was done, the sausage was more of a gray color, not pink.

Did the meat go bad? I tried to keep it cool, and it had cure for at least an hour before I started stuffing.
Should I be worried? I have not yet smoked it, gonna do it tomorrow. (1.5 days in fridge after stuffing).
post #2 of 7
No, that's a result of the cure, not the regrinding. Smoke it and it will turn into a pleasant pink color again.
post #3 of 7
Yep what POPS said. Our always gets that way some what until we smoke it.
post #4 of 7
Thread Starter 
Thanks again.
I was really worried I either let the meat go bad or didn't have enough cure (although I measured 3 times :)
I was especially worried because most of the QViews on here looked pink when they started smoking.

But, perhaps they all smoke immediately after stuffing or take the pics then.

I hate that I am so paranoid about meat safety.
post #5 of 7
There is nothing wrong with being paranoid about your meet. I was less worried in the past but this forum has taught me a lot about how to handle meat temps. Good luck on your sausage we are making ours soon.
post #6 of 7
Not a problem, the effects of cure, seasonings, and air will all turn meat brownish grey. Remember, they use carbon monoxide in cryopack meat to keep the red color. Carbon monoxide binds with hemoglobin (in meats case, myoglobin) more readily than oxygen and leaves the red coloration. Same is true in a carbon monoxide exposure victim, a tell tale "cherry red" color to the skin. This is usually a late sign and often found when at or near death. But I digress......
post #7 of 7
There is no such thing as bein to worried bout meat saftey! Cause ya never know what little bug is waitin round ta ruin yer day, if we take the proper precautions the craft we partake of is very safe an enjoyable, Revert back ta the 20's an 30's style a meat handlin an yer takin a perty good chance a makin yerself an others real sick.

It's great yer askin the questions an wantin ta learn, keep up the good work an good luck on the sausage!
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