Just wondering if anyone smokes there sausage for flavour and then freezes it. Then cooking it when you are ready to eat it at a later date. Just want to know what results you have gotten and opinions.
Sorry I'm no help on this question! Better help should come along soon! Good Luck! ;D
Quote from: marauder11 on January 07, 2011, 04:04:13 PM
Just wondering if anyone smokes there sausage for flavour and then freezes it. Then cooking it when you are ready to eat it at a later date. Just want to know what results you have gotten and opinions.
Thats a good question if you do that do you need to add cure to the mix and do a cold smoke
i would add cure and smoke it at like 13o for the time i was to smoke it for ? not sure really
I guess we will have to wait for the Sausage master NEPAS to come along to cast final judgement
If your using the cure I would apply an hour of smoke on the sausages or at the most 2 hours then flash freeze and vac seal
ten have u done this before
Not yet but I am planning on making some Brats this spring and smoking them. My suggested smoking time are based on the amount of smoke I use when making snack stix
I smoke my Jalapeno and Cheddar sausage and freeze. If I want links I will make a batch and add cure #1. Smoke and cook to IT of 152, bloom and vac seal. I can then put them on a grill to heat or heat in a pan. If you nuke them the casings will be tough. I have not just applied smoke and then pull and froze. I would think that as long as you had the cure when smoking you are safe and then freeze. They should be good to go if you grill, oven bake or poach in water to cook when you are ready.
Sure you can throw some smoke to it and freeze it for later, just make sure you have the right amount of cure.
Easy Peasy
Sweet i would use the regular amount of cure that i would normally use . My dilemma is that i need to make like 100 pounds of sausage to do.