I was told on another forum to use a cure and it would help with the color as well as the texture of the meat. The first sausage I did a week before when smoked on the grill turned gray and this batch turned red... or rather stayed red
. I did like this batch better than the week before, but I'm still very new to sausage so I can't say for sure if it was the TQ that made it that way or not.
I'll make some more in the near future, but I have made 5 pounds this last weekend and 5 pounds the weekend before, I think I'll take a break from it for a bit and make something different... maybe pablano burgers.