<![CDATA[Smoking previously frozen summer sausage]]>Has anyone tried freezing cured/stuffed summer sausage and then thawing it and smoking it at a later date?

]]>https://waltonsdev.nodebb.com/topic/3470/smoking-previously-frozen-summer-sausageRSS for NodeThu, 10 Sep 2026 23:53:13 GMTSun, 21 Feb 2021 21:11:39 GMT60<![CDATA[Reply to Smoking previously frozen summer sausage on Mon, 22 Feb 2021 13:56:05 GMT]]>wbryant2 sorry, I read it wrong! Yeah, you will be fine. twilliams nicely done!

]]>https://waltonsdev.nodebb.com/post/31584https://waltonsdev.nodebb.com/post/31584Mon, 22 Feb 2021 13:56:05 GMT<![CDATA[Reply to Smoking previously frozen summer sausage on Sun, 21 Feb 2021 22:34:52 GMT]]>wbryant2 i had same thought as you, only you went a step further with stuffing. As long as it is 100% thawed i would think it would be good to smoke as normal. But im not 100%

]]>https://waltonsdev.nodebb.com/post/31530https://waltonsdev.nodebb.com/post/31530Sun, 21 Feb 2021 22:34:52 GMT<![CDATA[Reply to Smoking previously frozen summer sausage on Sun, 21 Feb 2021 22:19:00 GMT]]>I cured it and stuffed it into casings then froze it. My friend has a good sized smoker and I was going to wait until he was smoking a batch and put mine in thee also. I was just curious if any one has done it that way before, or if it would be considered unsafe for any reason.

]]>https://waltonsdev.nodebb.com/post/31522https://waltonsdev.nodebb.com/post/31522Sun, 21 Feb 2021 22:19:00 GMT<![CDATA[Reply to Smoking previously frozen summer sausage on Sun, 21 Feb 2021 22:03:36 GMT]]>wbryant2 Jonathon dang i read the post wrong. My meat has been mixed/cured and put in a ziploc bag. I was gonna thaw it and stuff into summer sausage casing then smoke/cook.

wbryant2 did you smoke/cook it already or just stuff it in casing then freeze it?

]]>https://waltonsdev.nodebb.com/post/31519https://waltonsdev.nodebb.com/post/31519Sun, 21 Feb 2021 22:03:36 GMT<![CDATA[Reply to Smoking previously frozen summer sausage on Sun, 21 Feb 2021 21:51:23 GMT]]>wbryant2 I dont think it will take more smoke really. You might get some to adhere to the outside but I sort of doubt it. Like twilliams I am interested in the results though. My reasoning for thinking that is that the proteins have been fully denatured at this point so they will have a hard time accepting smoke. Now, a way to get around that woukld be to slice it and then smoke the slices. THat might work but I honestly dont know.

]]>https://waltonsdev.nodebb.com/post/31514https://waltonsdev.nodebb.com/post/31514Sun, 21 Feb 2021 21:51:23 GMT<![CDATA[Reply to Smoking previously frozen summer sausage on Sun, 21 Feb 2021 21:17:19 GMT]]>wbryant2 let us know how it goes, i got some in the freezer right now

]]>https://waltonsdev.nodebb.com/post/31505https://waltonsdev.nodebb.com/post/31505Sun, 21 Feb 2021 21:17:19 GMT