I made a batch of PS Seasoning # 443 ham sausage today. I added freeze dried chives and cheese curds to the recipe. I stuffed it in hog casings I've had, and used, with no issues in the past. It was chilly here today, and the temp wasn't coming up the way I wanted, so after 4 hours in the smoker I pulled them to vacuum pack them and finish them in a sous vide bath.
When I pulled them from the smoker I found a few of them speckled... Photo attached.
Have any of you seen this before? At first I thought it was fat on the surface, but no. It was dry. After the sous vide it disapated, but is still somewhat visible on a few of the links.
Thoughts?
Thanks in advance!
Steve
When I pulled them from the smoker I found a few of them speckled... Photo attached.
Have any of you seen this before? At first I thought it was fat on the surface, but no. It was dry. After the sous vide it disapated, but is still somewhat visible on a few of the links.
Thoughts?
Thanks in advance!
Steve