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Discussion Starter · #1 ·
Hey group, we are making breakfast sausage from ground pork for the restaurant. However, once cooked, the meat has a pink shade to it, which is scaring some customers because in their minds they think it's under cooked. I did tests batches and it's because the kosher salt is curing the meat with its natural nitrites. Any recommendations to rectify this? Are there any salts out there that are completely nitrite free? Thanks
 

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Discussion Starter · #6 ·
Hello thanks for the replys. We are getting a grind from the butcher. It's 75% shoulder and 25% loin with added fat. We receive it and mixed into it herbs, fennel, garlic, brown sugar, and kosher salt (we have been using a cheaper Sysco brand kosher salt) The mix may sit for 24 to 72 hours before it is sold. It gets pattied and cooked on a flat top. It's cooked well done, if not a little over. The pink is definitely not from being undercooked. It is a cured pink.
 
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