Question...Snack sticks cured properly?

[maplelakeduckslayer]

Hey all-

Been reading stuff on here for years to help me get going with smoking stuff, finally signed up because I ran into a possible issue with snack sticks I am in the middle of making.

Sticks I'm making are venison/pork mix. Long story short, work came up and disrupted my initial smoking plans last weekend. I ground/mixed/ cured(with pink stuff) last Sunday and couldn't stuff/smoke right away due to work. I pulled the meat out tonight, was in a sealed bucket, and the outside of the meat is pretty brown with the middle of it being bright red.

I don't ever recall seeing this varying color last times I did sticks, but I never let the cured meat sit in the fridge that long either. I know meat turns brown when exposed to air, but wondering if this is any indication that the cure did not work properly? Or if this meat is still safe?

Thanks in advance, just haven't run across this and it concerned me

 

[pc farmer]

It's good to use. It's just exposed to the air. Happens to me every time.

 

[BGKYSmoker]

Why does my sausage turn brown?

Both myoglobin and oxymyoglobin have the ability to lose their oxidation which results in a brown color called metmyoglobin. This essentially means that meat can turn from a bright red color (which many associate with fresh) to a brown color from a lack of oxygen. Meat can also turn brown if any sort of contamination that would cause a chemical reaction comes in contact with it. For example, cure (sodium nitrite) turns raw meat a brownish-grey color (think of a cured, uncooked salami) if it comes in direct contact with a meat surface, but if that same meat is then heated, the sodium nitrite turns the meat a pinkish color (much like ham). In order for meat to maintain that bright red color we are familiar with, oxygen must be available at a sufficient concentration. That is why grocery stores utilize a small film over their products versus a vacuum package. Browning of meat can also occur with meat that has been chilled for a long period of time (about 5 days), ie: taken home from the grocery store and placed in your fridge for some time. This happens because as meat is chilled/frozen for long periods of time, enzyme activity decreases so the myoglobin and oxygen quit mixing together to keep meat that bright red color.

 

[chopsaw]

Maybe this will help or add to what nepas posted :
Some sausage I made a few weeks ago . The sausage on the left of the pic has cure #1 added to the mix . The sausage in the bowl has no cure added . Both fresh , made from the same grind , at the same time . Handled properly , kept cold ,, as it should be . When cooked , the sausage on the left regained a nice pink color on the inside .

 

[maplelakeduckslayer]

Thanks guys for the replies, thanks to work nothing about this batch has gone right

 

[maplelakeduckslayer]

I still can't get it down 100%, smoker got away from me for a bit...guess that's what you get with a self made charcoal file cabinet smoker haha. Not bad, a few got overcooked though. Going to try and do another batch next weekend probably

 

[maplelakeduckslayer]

Finally got a stick that has the right texture and everything I want, got my process down. Now to find a seasoning mix that is knock your socks off. These are good but I'm looking for great

 

[daveomak]

Try adding some mace to the current recipe you are using.. or some Red Boat fish sauce.. It sounds stupid BUT, it's just another seasoning.. It add Umami to just about anything.. I would start with about 1 tsp. per 5#'s... do a fry test and adjust..