<![CDATA[Fat out, anything other than protein extraction?]]>I’m a home processor and I made summer sausage today and had a huge fat out issue. We thought we had good protein extraction, is there any other reason why that happened?

Also the meat is a grayish color, any ideas why?

]]>https://waltonsdev.nodebb.com/topic/2756/fat-out-anything-other-than-protein-extractionRSS for NodeFri, 11 Sep 2026 14:59:22 GMTMon, 05 Oct 2020 04:40:29 GMT60<![CDATA[Reply to Fat out, anything other than protein extraction? on Tue, 06 Oct 2020 12:50:43 GMT]]>Trevor Abrams Can you tell us how long it was smoking for? It might be okay, but there is no doubt you were in the danger zone for too long. Now, it still might be okay but personally, I’d toss it to be safe. If you’re unwilling to do that I would try a small amount of it and wait for a day, if you’re fine then it should be good but I absolutely would not feed any to kids or the elderly. If we get food poisoning, oh no gonna be a rough few days in the bathroom. If a kid or older person gets it it can have serious ramifications.

Also, it has happened to lots of us, I have realized it AFTER stuffing and have had to splitcasings and empty them then remix and restuff

]]>https://waltonsdev.nodebb.com/post/23164https://waltonsdev.nodebb.com/post/23164Tue, 06 Oct 2020 12:50:43 GMT<![CDATA[Reply to Fat out, anything other than protein extraction? on Mon, 05 Oct 2020 22:22:05 GMT]]>Trevor Abrams What was your cook schedule?

If you followed a typical cook schedule for a cured sausage, you probably were in the “danger zone” for longer than is considered safe.

]]>https://waltonsdev.nodebb.com/post/23156https://waltonsdev.nodebb.com/post/23156Mon, 05 Oct 2020 22:22:05 GMT<![CDATA[Reply to Fat out, anything other than protein extraction? on Mon, 05 Oct 2020 20:11:03 GMT]]>Thank you, I can’t believe we made that mistake. I just talked to my processing partner and we forgot the cure. We use the sure gel and the encapsulated citric acid but we forgot the cure. Is it safe to eat if we got it to 160 degrees?

]]>https://waltonsdev.nodebb.com/post/23155https://waltonsdev.nodebb.com/post/23155Mon, 05 Oct 2020 20:11:03 GMT<![CDATA[Reply to Fat out, anything other than protein extraction? on Mon, 05 Oct 2020 16:25:20 GMT]]>Your cook schedule definitely could do it. If you get too hot too fast, you can get some massive fat out.

]]>https://waltonsdev.nodebb.com/post/23141https://waltonsdev.nodebb.com/post/23141Mon, 05 Oct 2020 16:25:20 GMT<![CDATA[Reply to Fat out, anything other than protein extraction? on Mon, 05 Oct 2020 13:11:47 GMT]]>Trevor Abrams Cure didn’t activate would be my guess. Can you give us some more information on your cook schedule, additives, meat block? It’s also possible the issue is with the meat itself, if it didn’t hold the fat and never turned that nice pinkish red from the cure then I’d say its a possibility. Where did you get the meat, did it have any off or odd smells?

When you were mixing the meat it should have turned greyish and then when your thermal processed it and then let it sit out at room temperature it should have “bloomed” or turned that really nice color we want.

]]>https://waltonsdev.nodebb.com/post/23117https://waltonsdev.nodebb.com/post/23117Mon, 05 Oct 2020 13:11:47 GMT