Deer Bologna issue... - The HuntingPA.com Outdoor Community
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post #1 of 22 (permalink) Old 12-18-2019, 10:17 AM Thread Starter
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Deer Bologna issue...

I have been having an issue with deer bologna occasionally getting greenish spots (It is by thermometer probe hole in this particular picture, but is in random locations, usually near the cheese, it actually looks worse than the pic shows) after slicing it and it being in fridge for over 24 hours. I can't believe that it is going bad, but not sure what it could be. Ingredients are: 2lbs ground venison, 1lb ground pork sausage, Tender quick, garlic powder, onion powder, red pepper flakes, black pepper, hi temp cheddar and mustard seed. I have let it cure/marinate for any where between 6-24 hours and have still had this happen. It doesn't do it until it has been sliced. I am cooking it in smoker starting at 160 and finishing at 195-205 until internal temp is 165......... I'm at a loss. Has happened using 2 different deer, and even with a slightly altering recipe to include brown sugar and syrup. Have only noticed on batches with cheese, non cheese logs have not had this happen.....Any ideas? The pics are the same batch, the one that isn't cut does not have the spot(s), but all 4 pieces that were cut yesterday had a spot on them....HELP!!!
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File Type: jpeg bolognaproblem1.jpeg (61.4 KB, 33 views)
File Type: jpeg bologna not cut.jpeg (65.3 KB, 25 views)

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Last edited by outlook214; 12-18-2019 at 10:54 AM.
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post #2 of 22 (permalink) Old 12-18-2019, 10:38 AM
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could be an air pocket
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post #3 of 22 (permalink) Old 12-18-2019, 10:52 AM
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1) Are you using curing salt? Most mixes I use have curing salt in the mix.

2) Do you give it an ice bath immediately after cooking?

3) Have you tired adding 5 five degrees of temp to your cook? Your thermometer might be slightly off and a little extra temp maybe required.

Hope some of these help. I have not had that issue with bologna.

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post #4 of 22 (permalink) Old 12-18-2019, 11:02 AM Thread Starter
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Yes I use the Morton Tender quick curing salt, I use an internal thermometer for temp. and do an ice bath immediately after, then let it "bloom" at room temp for an hour before refrigeration. I have tried cooking it slower (this batch) but still happened. I have made about 10 batches, 8 with cheese and 2 without. Have not had it happen without the cheese, but can not figure why/how it would do this. I throw it out, but I'm pretty certain it's not bad. Just some sort of reaction or whatever. IDK???

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post #5 of 22 (permalink) Old 12-18-2019, 11:08 AM
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If you've cared for it properly and you're confident it's not any kind of spoilage, it's highly unlikely that it is. Just looks like some kind of oxidization reaction to me. Something reacting with the cheese maybe? Not mixed quite well enough possibly?
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post #6 of 22 (permalink) Old 12-18-2019, 11:19 AM
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Tenderquick is not curing salt (Nitrates -Prague powder). I would recommend adding some curing salt to your recipe. Only takes a bit.
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post #7 of 22 (permalink) Old 12-18-2019, 12:33 PM
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My only thought is the length of cure. Every time I've used the tender quick (for sticks) it calls for 2-3 days of curing, with daily mixing. Stuff comes out like a 5 lb rubber brick. Also make sure you're using the right ratio of tenderquick. It's not the same as curing salts, but is used the same way and the ratio needs converted if I recall correctly.
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post #8 of 22 (permalink) Old 12-18-2019, 01:56 PM
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After further review I came across this:

https://www.12news.com/article/life/...n/75-512053710

In short, the bacteria in the cheese can oxidize the meet and create the green spots. Totally safe to eat.
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post #9 of 22 (permalink) Old 12-18-2019, 06:14 PM Thread Starter
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Quote:
Originally Posted by Shiftyshad View Post
My only thought is the length of cure. Every time I've used the tender quick (for sticks) it calls for 2-3 days of curing, with daily mixing. Stuff comes out like a 5 lb rubber brick. Also make sure you're using the right ratio of tenderquick. It's not the same as curing salts, but is used the same way and the ratio needs converted if I recall correctly.
The tender quick is 1tbs per pound of meat, 4-6 hours, up to 24. According to the bag. I have been told it is oxidation from the cheese on another smoker forum also. I sliced up some non cheese and it has not got the spots after 3 days. Weird. I ordered some cure from LEM, I'll try that and scrap the tender quick. Thanks for all the replies. Was driving me crazy...👍👍

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post #10 of 22 (permalink) Old 12-18-2019, 06:39 PM
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Looks like CWD to me. I have no idea but the bologna looks delicious.
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