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MYSTERY SOLVED - It's the cheese. Contacted our local supplier whom we purchased our cheese. They are seeing the same thing over the last few weeks, they have also had other customers contacting them with the same. The cheese was purchased from Biery Cheese out of Ohio and dated 12/4/19. I...

Yes, it was high temp pepper jack and the spots are starting to show up after 12 hours after slicing. The customer brought theirs in 48 hours after slicing and there are multiple spots on each slice.

Thank you. I ordered some to try/use. The two other sticks of pepper jack I sliced up last night have started to develop the same green spots. The cheddar stick shows no signs.

An ad for sodium erythorbate showed up on this page. I clicked on it and the description says it prevents exactly this problem. Interesting. A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats...

The recipe is pretty basic...Salt, Pepper, Brown Sugar, Cure, water...90/10 venison and beef. Smoked about 5 hours starting @ 140 then up to 185 til internal 160 temp. We literally make tens of thousands of lbs of product a year and bologna is always gives us the most consistent results. We...

Yes, cure #1 is mixed and ground with the meat. Then left in the cooler a day or so before smoking and curing. I've seen posts related to green spots on bacon and I do not think it is the same thing. According to the customer the spots "appeared" after 2 days. I am starting to lean towards...

Yes, it is a sweet bologna. We let it hang in the cooler 3-4 days after smoking then it is cut in halves, vacuum sealed and frozen until the customer has picked up the order.

Hello, new member here. I found this site while researching trying to find a cause for a customers returned smoked venison bologna. A customer picked up their bologna frozen and vacuum sealed this past Thursday. They thawed and sliced a full 3 lb log on Friday. All appeared and tasted normal...