Hello, new member here. I found this site while researching trying to find a cause for a customers returned smoked venison bologna. A customer picked up their bologna frozen and vacuum sealed this past Thursday. They thawed and sliced a full 3 lb log on Friday. All appeared and tasted normal at the time. Then today when they went to eat a piece it was covered in green spots. Every slice, random spots throughout. This is a sweet bologna with hot pepper jack cheese. We are a large deer processor and make tens of thousand of pounds of smoked venison producst a year. We use a computer controlled, commercial smokehouse. We have never seen or heard any such complaint previously. Trying to figure out if this was something we did in our process that may have caused this. They returned 3 other sticks which were still frozen and vacuum sealed. For now we are going to thaw those and slice in the same manner the customer did to see if we can duplicate what happened.
Edit: Note that the spots are not just around the cheese. Very randomized just like the cheese. We checked the dates on the cheese and the cheese is good. Some of the green spots are all the way along the edge so I think I can rule out not being fully cooked.
Edit: Note that the spots are not just around the cheese. Very randomized just like the cheese. We checked the dates on the cheese and the cheese is good. Some of the green spots are all the way along the edge so I think I can rule out not being fully cooked.