I added Sure Cure to my meat to make sausage and it turned my meat a whitish color and my meat is no longer pink. Does anyone know why this happened and how to prevent it?

When you cook it does it turn brown?

Ok now looking at it again it does look more like a light brown. After overnight refrigeration should it still stay brown (before being cooked)?

If I added cold phosphate and Sure cure to my grinder meat, is it ok for me to store it in my freezer for a while (it’s not cooked)?