Yes, sometimes referred to a ‘smoke ring’. Nice job!
Key-Market3068
Looks Tasty!! 👀
International_Ear994
Did you use cure? Normally for smoked sausage cure is needed bc it’s in the danger zone too long. Cure should make the product an even pink color throughout if handled appropriately.
left-for-dead-9980
Needs more fat. Use pork fat in your mix. It will add moisture to the dry deer sausage.
Lendari
Smoking will leave a pink outer ring. This is actually a good indicator you’ve done it right for something like a beef brisket or pork belly.
I’ve never smoked ground meat or wild game though.
6 Comments
Yes, sometimes referred to a ‘smoke ring’. Nice job!
Looks Tasty!! 👀
Did you use cure? Normally for smoked sausage cure is needed bc it’s in the danger zone too long. Cure should make the product an even pink color throughout if handled appropriately.
Needs more fat. Use pork fat in your mix. It will add moisture to the dry deer sausage.
Smoking will leave a pink outer ring. This is actually a good indicator you’ve done it right for something like a beef brisket or pork belly.
I’ve never smoked ground meat or wild game though.
You’re telling me a deer smoked this sausage?