Dry and cured sausage

[ravage867]

Need help. I have been making this dry sausage for years but from a commercial stuffer. When I try to make it at home this separation happens. It is normally red in middle. The recipe is 70%lean beef30%pork. Salt pepper garlic cure #2. Ground thru 1/8 plate. Stuffed into natural pork casing 34-38mm. Cold smoked then hung to dry in a cold room that’s 60•F with 70-80% humidity. I need to find out why this happened to half of my sausages. Is it the air in the meat or something else?

 

[SmokinEdge]

Looks to me like it’s not drying in the center. Probably because of case hardening or dry ring, and the 1/8” grind is the hardest to dry correctly. Smaller the meat particles the slower the dry time.

 

[indaswamp]

I assume this is a fermented sausage? Did you use a salami meat culture? what was the final pH drop after fermentation? How long and at what temperature did you ferment?

I can't diagnose the issue without these parameters....

 

[indaswamp]

I will add that "Cold room at 60*F" is not cold enough to suppress the growth of Staphylococcus Aureus. I recommend lowering the temp. about 5*F...

Also-how much airflow in the drying area?