<![CDATA[Cured sausage turning brown]]>Had a freind make cured country style sausage and it usually stays pink but turned brown this past time. It’s a bag of seasoning and a bag of cure ground 60% deer and 40% pork mixed it all together and in 5 minutes it all turned brown inside and out ???

]]>https://waltonsdev.nodebb.com/topic/829/cured-sausage-turning-brownRSS for NodeThu, 10 Sep 2026 22:53:42 GMTThu, 08 Nov 2018 12:50:17 GMT60<![CDATA[Reply to Cured sausage turning brown on Sat, 10 Apr 2021 01:26:53 GMT]]>For those that walked thru the meat markets in the 50’s every morning the butcher would add a little magic power to the ground beef and pork ( cure#1) … Mixed it up. Ground meat looked great. Bright red every time. Happy Dance.

]]>https://waltonsdev.nodebb.com/post/34382https://waltonsdev.nodebb.com/post/34382Sat, 10 Apr 2021 01:26:53 GMT<![CDATA[Reply to Cured sausage turning brown on Sat, 10 Nov 2018 10:08:56 GMT]]>I have been making sausage for over 30 years and have to see a proper cured sausage not turn brown, not to worry it’s normal and will turn that beautiful red you look for during the smoke and cook process

]]>https://waltonsdev.nodebb.com/post/2367https://waltonsdev.nodebb.com/post/2367Sat, 10 Nov 2018 10:08:56 GMT<![CDATA[Reply to Cured sausage turning brown on Sat, 10 Nov 2018 04:10:42 GMT]]>Hmm really would like to know what happened here.
Glad it all turned out great, and my first thoughts went to the CURE.
Not really understanding what happened here???

]]>https://waltonsdev.nodebb.com/post/2366https://waltonsdev.nodebb.com/post/2366Sat, 10 Nov 2018 04:10:42 GMT<![CDATA[Reply to Cured sausage turning brown on Fri, 09 Nov 2018 16:13:10 GMT]]>angel4us Thanks for the update and glad everything came out well in the end!

]]>https://waltonsdev.nodebb.com/post/2363https://waltonsdev.nodebb.com/post/2363Fri, 09 Nov 2018 16:13:10 GMT<![CDATA[Reply to Cured sausage turning brown on Fri, 09 Nov 2018 15:23:32 GMT]]>Thanks jonathon but the guy came to work today and said he went home last night and went to package it up for freezer and it was red/pink! All good thanks again !!peace

]]>https://waltonsdev.nodebb.com/post/2362https://waltonsdev.nodebb.com/post/2362Fri, 09 Nov 2018 15:23:32 GMT<![CDATA[Reply to Cured sausage turning brown on Thu, 08 Nov 2018 14:45:07 GMT]]>angel4us How was it cooked, what temperatures were used and what was the final temp? What additives were used? The pink color is set during the thermal processing phase when it starts it will have the brown color and once the nitric oxide interacts with the myoglobin (what gives blood its red appearance) and heat is applied that is when the pink will appear.

Could it be that the cure was left out? I’ve had it happen before. Could also be a problem with the seasoning or the cure.

The age of the animal will also affect the amount of myoglobin in available so that could be a factor as well.

What seasoning was it?

Let me know the answer to these questions and if I can’t figure it out I will talk to our food scientist to see if he has any better ideas!

]]>https://waltonsdev.nodebb.com/post/2360https://waltonsdev.nodebb.com/post/2360Thu, 08 Nov 2018 14:45:07 GMT