It's probably penicillium nalgiovense and helps to cure the sausage without nasty bacteria forming. The casing or skin may be natural but these days is more likely to be a manufactured product. Don't worry, both are edible. Traditionally, sausages and salame are encased in clean guts.
The white powder that sits on the casing of a dry sausage isn't flour, or bacteria, or saltpeter! It is a fungus, but not any fungus! We're talking about penicillium. Bacteria and fungi are often feared, but most of today's antibiotics come from bacteria and fungi like penicillium.
Don't worry; it's supposed to be there! It is a penicillin-based mold similar to the white mold you will find on a fine cheese like a French Brie or Camembert. It's a natural part of the fermentation process of producing artisanal salumi, and the salami mold has its own flavor and flora.
Largish white bits like that will be either fat, cartilage, or (other) connective tissue. Once cooked, if they can be squished apart with your fingers they're fat; if they're crunchy when you bite into them they're cartilage; if they're very chewy they're connective tissue.
The formation of white spots is caused by a natural process that occurs during the storage of the product and has no negative impact on its quality.
Tyrosine crystals — Tyrosine, an amino acid, may be the problem. Just as tyrosine crystals form in cheese as it is dried, they can form on the surface of meat also. Usually this occurs more on the sliced surfaces of country-style hams and a solid white film that looks like slime or mold, but is actually tyrosine.
The white goo is primarily water and protein. Protein from poultry meat is easily digested, which means it's denatured quickly through the cooking process, so it leaches out water, bringing out soluble protein.
Sausage casings hold and shape the meat and spices inside to keep it all contained. Johnsonville casings come in natural and synthetic varieties, all of which are edible. Basically, decasing a sausage gives you access to the meaty goodness inside, allowing you to use the ground meat for other recipe ideas.
The white stuff is albumin. Yup, like in egg white.
The sausages that we manufacture are stuffed with natural casings. All natural casings are edible and easily digested. But sometimes the natural casing has a very thick wall so it may not appear and can be easily removed. It is recommended that children remove the skin, to avoid not chewing well and choking.
What are the white specks on the patties? The white specks are similar to marbling that you see on traditional beef burgers, but ours are made from coconut oil and cocoa butter. These plant-based fats provide melty, mouthwatering marbling to the Beyond Burger, creating a juicy texture similar to beef.
Milk powder has been used for years in sausage making. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. Milk powder is good at hiding salt flavor in most sausage and is used in liver sausage, hot dogs and bologna.
About 6 inches in length, Chinese sausage is darker and thinner than its western counterpart sausages. The most common variety is made with pork and pork fat, but you will also find other varieties made with duck liver or even beef.
Processed meat refers to any meat that is not sold fresh – that is, it has been cured, smoked, salted, or preserved in any way. Examples include Chinese sausages, hot dogs, ham, canned meat (such as luncheon meat and corned beef), bak kwa (preserved dried pork), salted fish, anchovies, and dried shrimp.
Chinese sausage, also known as lap xuong or lap cheong, is a type of sausage from China. It is made by mixing ground pork with soy sauce, sugar, salt, spices, and rice wine, and then stuffing the mixture into a casing made from either pork intestine or synthetic material.
KAHM YEAST CAN FORM FOR A VARIETY OF REASONS:
There is not enough salt in the brine. The culturing temperature is too warm. The batch is over-exposed to oxygen.
The whitish layer that you see on pickles is kahm yeast. Kahm yeast is a harmless surface yeast. If you have allergy, I would recommend you not to consume the pickles with kahm yeast grown ...
Mold or (white) kahm yeast may form on the surface; kahm yeast is mostly harmless but can impart an off taste and may be removed without affecting the pickling process.
Cellulose casings are non- edible. They are used to make skinless sausage. Stuff the casing as normal, cook and remove casing immediately after cooling.
These casings are manufactured from a straight chain polysaccharide found as the primary component of wood, and also straw and cotton. These casings are non-edible, and are to be peeled off before eating.
Information. Generally, "natural" sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine).
Good mold found on cured meat should look white and fuzzy. This specific type of good mold acts as a protective mesh of microorganisms that keep the salami or the dry sausages from developing bad, toxic mold.
The tendon is connective tissue that helps the muscles attach to the bones, just like the tendons we have! It is entirely edible and not dangerous to consume, but it can get a bit tough or rubbery when cooked, so it is up to you whether you want to remove it or not when prepping your chicken.