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Dark spots in fermented sausage


Meat Mopper
Joined Aug 9, 2011
I made some summer sausage sticks using 32mm hog casings. I used the right amount of cure 1 and used LHP culture. Let me first say the culture is about a year and a half old but I just made some landjager and it worked. I had this happen before and didn't know why... When the culture was less than 6 mths old

I fermented the sausage at 95 degrees F for about 16 hrs. Most of it turned pink/red and I took a pH reading. It dropped to around 4.8. However I had spots that I could see on the outside under the casing that were a brownish color. I cut out a spot and it was a pH of 5.2 or higher. Why would I have those spots? I know I used enough cure. Is the sausage OK to cook/eat? I'm assuming it didn't ferment but cured since the meat was brownish and cured meat usually turns that color.


Master of the Pit
OTBS Member
Joined Nov 24, 2011
Let me first say the culture is about a year and a half old .....
Cut and pasted from the #19077 Bactoferm LHP Dry culture info pdf on The Sausagemaker's website:

"When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks."

If it was 1 1/2 years old, I don't think the storage method would have mattered.  I suspect this is the cause of your problem.
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