Gray center in my smoked kielbasa

[Mikeketrow]

Hey guys, I’ve been making home made smoked polish kielbasa for 15 years now and I haven’t changed a thing. I use natural casings, pork shoulder and beef and my seasonings. This year for what ever reason I have a small gray line, or the very center of each link is a gray color. What causes this? I have heard of this but never seen it. Just seems odd I’ve never encountered it before. Any info would be appreciated and thanks for your knowledge.

 

[DanMcG]

It would be great if you could poet a pic of it, It will happen with a solid muscle that didn't cure lone enough, but I can't see that happening it a ground cured product.
I'm assuming this is after smoking and cooking?
Is there a chance the gray center is uncooked meat? Raw cured meat is gray, but I've never seen that happen in a sausage.
Could you share your cooking procedure ?

And welcome to the forums Mike!
.

 

[Mikeketrow]

After stuffing the natural casings. Hog casings 38-42mm. I hang over night to air dry in 36 degree walk in cooler. In the am I hang the links into a cool smokehouse and slowly bring the house up to 170 degrees about 30-45 min. and hold that temp for eight hours. Then I pull the links and re hang in the cooler for about 12 hrs. Then vac seal and freeze. Before eating I boil the links fore about 45 min. I’ve used this process for 16 years now and never had this happen. Can’t figure out what went wrong. I don’t have a picture of the gray line but it runs up the center and is about 1/4” in dia.

 

[BGKYSmoker]

Cant tell from the pic.

I have only had this happen 1 time. Amish friend told me it was too much water or liquid in the mix.

 

[DanMcG]

I don't see anything wrong with you smoking methods, but would love to see a pic of a link split end to end.