Pork sausage casing discoloring

[Paco836]

Anyone know why or what this discoloration is? These are fresh pork sausages with natural hog casings. It seems be a hard spot only be on the casing as you can see in the photo. It only happened to 3 links out of 76. They were put on wire racks to dry for two days before packaging.

 

[SmokinEdge]

My guess would be those spots were in contact with rusty spots on the wire racks. I’ve seen similar on all kinds of cured meats so I’ve switched to stainless racks.

 

[chopsaw]

Looks like a blowout or a split in the casing to me . 2 days drying seems extreme , but
looks like raw sausage exposed to air , and the part that was still cased tried to " heal " and shrunk up around the " wound " ? Just my opinion .

 

[Hijack73]

I agree on the stainless. I went to stainless when I started to make sausage because I'd started noticing unappealing spots on bacon that was making contact with cheap racks.

I didn't spend a ton on them though Big Daddy Bezos' online flea market, but they are worth it.

Tough too. I go straight from fridge to smoker for both bacon and sausage so I don't get ugly grate marks. Then a round in the dishwasher. Now though dozens of cycles and they still look brand new.