- Joined Jul 24, 2020
Hey guys, I mixed up a batch of deer sausage the other day, with deer, pork, water and spices I had ~ 45 lbs. I Measured and mixed the cure with the other spices and the water (mixed in a jar, shake for 30 seconds rest 2 min, shake 30 seconds before slowly and uniformly adding into the mixer). Mixed batch for 15 minutes in a LEM paddle mixer stopping twice the shift the mix around to make sure it was mixing properly. Mix looked very uniform throughout after the blending. Stuffed then waited a day for the sausage to bloom then I cold smoked it. Cook the sausage and cut into it and notice that it did not cure correctly, some places look somewhat pinkish but others are fresh meat grey. I really don't think I did anything wrong, followed the same process as I always do(probably made 300lbs of sausage exactly this way in the last 4 months), it looked perfectly blended. The only thing that seems to be outside the norm was a new batch of cure that I opened fresh for this mix. I purchased it on Amazon because the previous week when I was at my local supply shop the cure did not make it into my order and I didn't want to waste $20 worth of gas to go back for 1 bag of cure. I used a brand that I have purchased on there before with no issues. I figured you boys on here may have some thoughts. Thanks in advance.