mdseaside pretty sure I just poured everything in the meat mixer and mixed till I thought I reached protein extraction.

Thanks guys I appreciate the feedback. Thy makes total sense to me. 25 lb batches in a 20 lb mixer. It looked the right consistency but was obviously lacking more time in the mixer. I will be upgrading to a electric mixer after this mess!!

I made some summer sausage this year. I want some feed back on what may have gone wrong. I’ve made it before using LEM summer sausage seasoning with the Ghost pepper cheese from Walton’s. This time it was waltons H Summer sausage and ghost pepper cheese. I like to mix mine with beer instead of water. It was smoked to 160 internal temp. I made two 25lb batches. It was 80/20 whitetail/feral hog with only the feral hog fat. I like mine to be lean. The summer sausage tastes fine it’s nice and spicy. It looks good upon initial slice. Unfortunately when I slice the whole log and bag it, it’s starts to turn color by the next day! I have eaten some of it and yet to die or get sick!! Can someone please explain to me what I may have done wrong? I doubt there is a big difference between the lem seasoning and Walton’s. They were mixed according to directions stuffed in fibrous casisings and sat in the fridge 24-48 hours prior to smoking. There does not appear to be a difference in either batch. Here are some pictures. ![