Discoloration in snack sticks

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mjspeers

Newbie
Original poster
Dec 4, 2024
11
0
First time using my new PS 100 Classic. Did a 25lb batch of venison/pork today. Took around 11 hours. Seems too long to me.
19mm collagen casings, using pink cure, using ECA.

Some of the sticks had a much lighter hue to them in spots. Some bigger areas than others. I relied on two meat probes to get me to 155 then an ice bath. I did not spot check and the spots with the probe looked more like dark brown that I’d expect. I’ve got the sticks in the fridge over night now. I wanted to get to bed, now I’m not sleeping thinking back on it. Anything I need to worry about? And any way to verify they’re okay after resting?
 
Here’s a pic. I think they browned more over night and taste fine. Any input?

IMG_9071.jpeg
 
That makes me feel a little better. They were in the smoker a very long time. Towards the end I did jack the heat up to 185-190 to get them done.
 
That makes me feel a little better. They were in the smoker a very long time. Towards the end I did jack the heat up to 185-190 to get them done.
Dark spots look over heated to me. Most smokers have hot spots. Learning where those are and rotating the sausage part way through to even out can be important.
 
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