Is this bad? Flopped Summer Sausage

[desertloper]

Goose/pork fat 80/20
Tenderquick cure
Worked smoker to max temp 170-175
Pulled 153F
12.5hrs in smoker
Ice bath, bloom...
WTF?!?

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• desertloper
• Feb 19, 2017

IMG_5228.JPG

• desertloper
• Feb 19, 2017

IMG_5229.JPG

• desertloper
• Feb 19, 2017

 

[BGKYSmoker]

Toss it..

Sorry to have to say that.

Lots of things could have went wrong, Mixed to much that the fat smeared, heat to high caused a fat out, casings stuck could be old or not soaked long enough. Huge list of things.

Did you taste?

 

[desertloper]

Not brace enough to taste.
1/3 of the smoker was made exact same way and smoked under the same conditions..just different seasoning blend.

I did cut to inspect, uniform color throughout casing did not peel the sausage apart when I removed it.
I ate some of that and it's fine.
Not brace enough to taste the first batch..relying on Internet advice first!

 

[crankybuzzard]

That hurts... but we've all been there.

 

[boykjo]

Was the goose meat frozen?

 

[desertloper]

Yes, the goose had been previously frozen. But my other batch I ran simeltaneously had the same meat mix.

 

[boykjo]

Looking at the sausage something interfered with the binding of the meat and its dry. I have also had sausage turn out that way from adding too much of a seasoning like paprika or a powdery ingredient. Nepas gave you some good information too....

may had a hot spot... see where the meat is cracking outwards towards the casing

Hope this helps