First time with venison summer sausage

[KMS78]

Hello, new to forums for smoking. Not sure im in the right section, but i didnt see a spot for venison.
Been smoking fish long time, this is the first year we decided to try venison sausage.
Short details.
We ground up 50lbs of venison scrap with 10lbs pork fat cuttings from the butcher.
Ground once only, added the seasoning and curing salt, not sure on the amount of seasoning or curing salt, it was 2 sealed packages from a local butcher shop. Stirred it up in a tote til my arms got tired... stuck it in the fridge for 2 days. Got it out, seperated the 60lbs in half, and to each 30lb we added 3lb of cheese, cheddar in one, pepper jack in the other. Stuffed the 2.5in ss casings, tied em up and stuck them back in the fridge til the next day.
Started smoking them, smoked them for 2 hours at 140, then 2 more hours at 150, then the next 4-5 hours at 190-200, until the internal temp of each was 165, i had monitors in a few sausages so i didnt have to open the doors. When those reached 165 i pulped all of them,in 3 areas, top, middle, bottom, all consistant. Tossed them into ice water in a tote for a hour. Pulled them out, dried them with a towel, let them sit on the counter for a few hours. Then put them in the fridge. Smoked them on Dec. 16. Started eating on them since the next day. 2 days later, we cut up half of them, vac sealed and froze.
Had some family over two days ago so we got more out, the stuff not froze yet, cut one in half stuck in the fridge, other half we cut into slices to eat. Yesterday, a day being open to air in the fridge, this had green spots on it. So there is my question....
wth is this. I know they were cooked above the right temp,
it had curing salt in it.
i thought you could leave this stuff in your fridge for a while as is, atleast more then 10 days.
any ideas?

Thank you for any input.
Kendall

 

[smokin peachey]

Was the cure packet for the exact amount of meat you used?

 

[FLH Rider]

Was the cure packet for the exact amount of meat you used?

Is it the pepper from the pepper jack cheese

 

[chopsaw]

I have had the discoloration in summer sausage when cheese is used . NOT saying that is what you have going on , but looks similar . It's normally around the cheese , and the addition of sodium erythorbate helps hold the color and keep it from happening .

 

[KMS78]

Was the cure packet for the exact amount of meat you used?

Now im questioning. It was for 50lbs of meat, but we added 10lbs of pure fat, so should of we had more cure in it since the weight was 60lbs?
also, if it was cooked to 165, did it really even need curing salt?

 

[KMS78]

Is it the pepper from the pepper jack cheese

ill have to check the cheddar stuff, maybe its just the pepper jack.

 

[KMS78]

I have had the discoloration in summer sausage when cheese is used . NOT saying that is what you have going on , but looks similar . It's normally around the cheese , and the addition of sodium erythorbate helps hold the color and keep it from happening .

being new to the venison sausage, it makes me worried something isnt done right.

 

[crazymoon]

KMS78,This is a good question for Nepas to answer. It looks as if the cure wasn't mixed completely through your meat causing the discoloration.Also cure is needed as it was in the smoker for 8+ hours.PM Nepas if he doesn't see this post.