I'm making some pork and beef sausage links. I kept it simple.. pork, beef salt, coarse pepper and insta-cure.
The only thing that I did different was... I mixed the meat and seasonings and refrigerated it for a day before putting it in the casings. The meat turned light brown but has no odor. My question is, why did it do that, is that normal and is it safe to smoke and eat? I'm smoking them now and want to make sure that they are safe. As I stated I did use Prague Powder #1 at the rate of one teaspoon per five pounds of meat.