Trail bologna problem and question

[chopsaw]

http://www.smokingmeatforums.com/t/240519/summer-sausage-turning-brown-inside-after-slicing

 

[Outlook214]

Hi. I know this is an older post, but did the OP ever figure out the issue? I have had this happen two times. Exactly as pictured on fresh, 2 day old bologna. I use, tender quick, garlic powder, red and black pepper, onion powder and mustard seed. I was marinating 24 hours and I was smoking on higher temps for shorter durations up to 165-170° about 3 hours to temp. I tried slowing it down and stair stepping my temps, now at about 5 hours and I am marinating 8 hours. I start the smoking process immediately and go the duration. The taste is amazing, I have people asking me to make it. To early to tell if I "fixed" the problem, just found this thread via search. Thanks!

 

[Outlook214]

This batch did it also. I guess I'll just switch to a kit from LEM... this flavor is amazing, but within 24-48 hours of slicing, it does this...

 

[chopsaw]

It's oxidation around the cheese after slicing . If you're using a SS kit , find one the has sodium erythorbate in the mix . I use Owens for SS ( which has it in the mix ) but also buy it from Sausage maker .

Sodium Erythorbate, 1/2 lb.

A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately after stuffing. It also acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure. The latter is important...

www.sausagemaker.com

If you are going to switch mixes , give Owens a try . You won't be sorry .

Sausage Seasonings Jerky Mixes

Web Hosting by iPage

www.owensbbq.com

Good luck .

 

[Mofatguy]

I had some venison given too me last year by a friend who had it processed at a local butcher shop. After a few days it looked worst green than that? Threw the rest out and still have the rest of the log in the freezer. I didn't trust it so I'm going to throw it out.

 

[Outlook214]

It's oxidation around the cheese after slicing . If you're using a SS kit , find one the has sodium erythorbate in the mix . I use Owens for SS ( which has it in the mix ) but also buy it from Sausage maker .

Thanks!! After reading the description of the Sodium Erythorbate (it is used in commercial kits such as LEM etc.) I am convinced you hit the nail 110% square on the head!! Much thanks to all of you!!