Brats turning color

[Craig Rice]

salmonmaster i used soy protein in summer sausage

[salmonmaster]

Craig Rice did you have cheese in it?

[Ron Grisar]

salmonmaster Same thing for me, happened on one batch with high temp cheddar. Didn’t notice any off taste but very unappealing. Ended up tossing batch. Hesitant to use cheese again.

[Craig Rice]

salmonmaster yes

[salmonmaster]

Craig Rice was it the high temp cheddar?

[salmonmaster]

Pretty sure it has something to do with hi temp cheese. Just looked thru the internet and there is other examples of the same thing, always involving hi temp cheese, mostly hi temp cheedar. Not a lot of consensus why it happens, just happens sometimes, probably not very often.

[Craig Rice]

salmonmaster yes

[salmonmaster]

Craig Rice it has to be the cheese for what ever reason. Wish I knew why so I could keep it from happening again, but it seems pretty random. Still trying to figure out the discolored brats.

[Craig Rice]

I have put cheese in it before with no side effects so I am wondering if the binder might have a different blend

[salmonmaster]

Craig Rice I’ve seen pictures on other web sites, some with binder, some without, and some with all different kinds of binder, and the only consistent was hi temp cheese. Some had discoloring right when they cut it, some after a day in refer, that’s the way mine was. Fine the first day, next day gray around cheese. Maybe the way some binders react to cheese? Don’t know, but still pretty sure cheese has something to do with it.