Venison snack sticks , bologna, hotdogs, doctors sausage

[Boris1]

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color after resting in the fridge for like two days prior to packing…. I thought SE would take care of it but clearly not I doubled check that it was not bad and asked the internet what causes it …. Open to people suggestions besides what Mr AI stated which was basically less water and freeze immediately after cooled….other than that hiccup everything went very well. …… took my full name out of my username for anyone wondering lol

 

[SmokinEdge]

The haul looks fantastic. If you think the cheese is a problem, try tossing it in potato starch next time before adding to the batch. The starch will create a barrier around the cheese.

 

[chopsaw]

That's a load of sausage . Nice work on all that .

Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color after resting in the fridge

I've had it happen on summer sausage , and the main reason I use Sodium erythorbate in all cured sausage .
I agree , that should have prevented that if the amount was correct .
In my experience , it only happens around the cheese ( especially high temp cheese ) after the air gets to it .
So I did not pre slice the one I had trouble with . The exposed end would turn overnight in the fridge , but the stuff that had no air was fine until sliced .

Could be that section turned because it was on the edge , and oxidized from access to air before the SE could take effect ?

I went down the " nitrite burn " road . My opinion is that's not what it is , at least in mine .

I should say , I've only had it happen in cured SS with high temp cheese that had NO sodium erythorbate in it .

Slice one and let it have access to air . See if it turns around the cheese .

 

[DEERMAKER]

95lb of venison for a coworkers buddy… while I had my equipment out decided to have another go at doctors sausage on the champion juicer…. Smoked and finished in water bath turned out excellent…. Only major issue I came across was the cheese on the hotdogs oxidized and gave a greenish color after resting in the fridge for like two days prior to packing…. I thought SE would take care of it but clearly not I doubled check that it was not bad and asked the internet what causes it …. Open to people suggestions besides what Mr AI stated which was basically less water and freeze immediately after cooled….other than that hiccup everything went very well. …… took my full name out of my username for anyone wondering lolView attachment 729748View attachment 729749View attachment 729750View attachment 729751View attachment 729752View attachment 729753View attachment 729754View attachment 729755View attachment 729756View attachment 729757View attachment 729758View attachment 729759View attachment 729760View attachment 729761View attachment 729762View attachment 729763View attachment 729764View attachment 729765View attachment 729766View attachment 729767View attachment 729768View attachment 729769View attachment 729770

Man thats a bit of meat, looks great

 

[DEERMAKER]

The haul looks fantastic. If you think the cheese is a problem, try tossing it in potato starch next time before adding to the batch. The starch will create a barrier around the cheese.

Cool idea... What would be a good g/kg amount of potato starch if it was to be used?

 

[DEERMAKER]

That's a load of sausage . Nice work on all that .


I've had it happen on summer sausage , and the main reason I use Sodium erythorbate in all cured sausage .
I agree , that should have prevented that if the amount was correct .
In my experience , it only happens around the cheese ( especially high temp cheese ) after the air gets to it .
So I did not pre slice the one I had trouble with . The exposed end would turn overnight in the fridge , but the stuff that had no air was fine until sliced .

Could be that section turned because it was on the edge , and oxidized from access to air before the SE could take effect ?

I went down the " nitrite burn " road . My opinion is that's not what it is , at least in mine .

I should say , I've only had it happen in cured SS with high temp cheese that had NO sodium erythorbate in it .

Slice one and let it have access to air . See if it turns around the cheese .

I love SE!