Two batches of saucisson, made at same time, but so different.

[so_not_rad]

Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper.
Recipe is fairly straight forward
Normal :
80% pork shoulder
20% pork back fat
2.5% salt
.25% curing salt #2
.2% dextrose
1% fresh garlic
.5% black pepper
For the truffle one I just added 5% of truffle paste
The process :
Cure the meat overnight , partially freeze it, grind , cool down again, mix with the spices, grind frozen fat and add to the mix. Cool and stuff. Temperatures of the mix was never above 10C

They’ve been sitting my my dry ager (70-75% humidity 16-18C) for about 2/3 weeks now. But here’s the kicker ! They look completely different.
The truffle one seems like it’s getting along perfectly while the normal one looks all white and it’s not drying at all.
I was going through the forum and read about fat smearing- how can it happen with same batches ?
Any advice ?

[wasuky]

Just curious. Did you mix the whole meat and spices, then separated into 2 pieces for each sausage, add the truffel paste to one, stuffed each and put them in the chamber ?

[so_not_rad]

Just curious. Did you mix the whole meat and spices, then separated into 2 pieces for each sausage, add the truffel paste to one, stuffed each and put them in the chamber ?

Yup,
That is exactly what I did!

[bluc]

Looks like light ones didnt ferment. But from same batch of mixture..no ideas either.