Dry 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. 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??? Please help ty

 

[indaswamp]

Please post all your dry curing questions in the curing forum where this thread has been moved to. More knowledgeable people will see it and answer. Thanks.

 

[indaswamp]

Did you use pre-ground store bought beef or did you grind your own from whole muscles?