Venison summer sausage issue?

[smokin' hot]

I made a batch of venison summer sausage a few weeks ago. Very pleased on how they turned out. However, I had some sliced in a zip lock bag in the fridge and noticed after a few days that some dark spots showed up. I smoked them to a IT of 155. The don't smell or taste bad. Any ideas of what it might be?

 

[tallbm]

I made a batch of venison summer sausage a few weeks ago. Very pleased on how they turned out. However, I had some sliced in a zip lock bag in the fridge and noticed after a few days that some dark spots showed up. I smoked them to a IT of 155. The don't smell or taste bad. Any ideas of what it might be?

Hi there and welcome!

Did you use cure#1 mixed very well into the sausage meat?

If so maybe it has something to do with the cheese. I noticed the spots were near cheese pockets.

 

[smokin' hot]

Yes I used Cure #1 and mixed it in a meat mixer.

 

[tallbm]

Yes I used Cure #1 and mixed it in a meat mixer.

Hmm hopefully someone will chime in. Also I assumed those white spots were cheese, is that true or are the spots fat?

 

[smokin' hot]

White spots are indeed cheese.

 

[chopsaw]

This is a hard one to advise on . I will comment on my experience . I have had discoloration in summer sausage AFTER slicing and sitting in the fridge for a day or 2 . The " bad " spots only showed up around the high temp cheese . After doing some searching , I believe it was oxidation that occurs when cheese is used . Since then I use sodium erythorbate in sausage that I add cheese to . It prevents the oxidation where the meat and cheese meet . I am not saying this is what you have , because I don't know , but it looks like it to me .
read this discription
https://www.sausagemaker.com/Sodium-Erythorbate-1-2-lb-p/11-1034.htm