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Good Day
Does any know why I would get a grey outer ring and the body of the link is grey on the inside the interior is pink as cured pork and beef should be
After stuffing the sausages rested for about an hour then a one hour jacuzzi at 170 degrees F
I was expecting a pink outer color. In the one image I removed the casing
My thoughts are not enough cure time or to high temperature

0.50 Pounds Pork Butt
3.50 Pounds Beef Chuck
1.00 Pounds Trimmings
1.00 Cups Ice Water
0.50 Cups Non Fat Milk
2.00 Tablespoons Salt
2.00 Tablespoons Dextrose
1.00 Teaspoons Cure 1
2.50 Tablespoons Pepper, White
0.50 Teaspoons Mace
0.25 Teaspoons Allspice
0.50 Teaspoons Coriander
1.00 Tablespoons Paprika
0.50 Teaspoons Garlic, Powder


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Vanacore wrote:Good Day
Does any know why I would get a grey outer ring and the body of the link is grey on the inside the interior is pink as cured pork and beef should be
After stuffing the sausages rested for about an hour then a one hour jacuzzi at 170 degrees F
I was expecting a pink outer color. In the one image I removed the casing
My thoughts are not enough cure time or to high temperature

0.50 Pounds Pork Butt
3.50 Pounds Beef Chuck
1.00 Pounds Trimmings
1.00 Cups Ice Water
0.50 Cups Non Fat Milk
2.00 Tablespoons Salt
2.00 Tablespoons Dextrose
1.00 Teaspoons Cure 1
2.50 Tablespoons Pepper, White
0.50 Teaspoons Mace
0.25 Teaspoons Allspice
0.50 Teaspoons Coriander
1.00 Tablespoons Paprika
0.50 Teaspoons Garlic, Powder

What is the process from beginning to the end

Have you checked them before the water bath, but after resting? Could be oxidation. Is there anything in the water bath other than water? It may also be browning from the dextrose or nfdm.

RodinBangkok

The water bath was USA Tap water (Not Well Water)
The protein was turning brown before stuffing which as I thought was oxidation from the cure 1. As you can see the interior is pink.... Dextrose maybe omit or reduce.
Thank you for your input

BriCan
Cut pork and beef into strips
Grind 6 mm
Chill 12 hours
Gind 3mm
Emulsified with 35 degree water (5-6 minutes) not food processor
Cure and salt add Chilled 15 minutes
spices added mix 5-6 minutes or until sticky mass
Chill 1 hour
Stuff link
Place sausage into a 170 degree bath until internal temp 150 degrees (2.5-3.5 hours)

Vanacore wrote:Emulsified with 35 degree water (5-6 minutes) not food processor

Can you explain the above please

Place sausage into a 170 degree bath until internal temp 150 degrees (2.5-3.5 hours)

Your temperature is way off your internal needs to be 165 degrees F

I use a water bath of 175 degrees F

BriCan
I put the meat into an emulsifier which liquify the meat
My internal temp should be 165 F? Not 150F
Thanks for your hep
Blair

Made another batch of Knockwurst and have the same brown on the surface of the knockwurst. During poaching the surface turned brown.
I did change the process after adding spice I put the sausage in pot of cool water that was just starting to warm and cue up to 170 degrees
When cut open beautiful pink color juicy and tasty.
Any ideas?
Cut pork and beef into strips
Grind 6 mm
Chill 12 hours
Grind 3mm
Freeze protein and fat
Emulsified with 35 degree water (5-6 minutes) (Food Emulsifier)
Cure and salt add Mix lightly
spices added mix 5-6 minutes or until sticky mass
Removed (Chill 1 hour)
Stuff link
Place sausage into a cool water and brought up to 170 degree until internal temp 165 degrees (2.5-3.5 hours)