I believe I have seen a post similar but I'm not sure I totally "got" the answer. If the pork,venison,fish etc. has been cured and cold smoked, can it be frozen and then cooked at a later date? This would allow one to fill the smoker and enjoy the taste of smoked meats without the time commitment to firing up the smoker each time you wanted to treat your tastebuds!
Thanks in advance for any help you can give me. I'm hoping the scenario I have listed above is the case before I commit the $ to a Bradley Smoker.
Yes, as long as the product was handled and prepared properly prior to freezing. It is recommended that you reheat food to 165 degrees, and hold that temperature for at least 15 seconds. Me personally, I only reheat to 160 degrees; if I were serving guest I probably reheat to 165.