<![CDATA[Freeze fresh cured sausage & smoke later?]]>I am making 25# Venison Smoked Kielbasa today. Using smoked meat stabilizer for cure accelerator. Wife now has plans for us later today so I only have capacity/time to smoke half of it today. Has anyone ever frozen the fresh stuffed sausage with cure & accelerator for a week, thawed it and then smoked, vac sealed and freeze again? Will there be a quality issue/difference?

]]>https://waltonsdev.nodebb.com/topic/4934/freeze-fresh-cured-sausage-smoke-laterRSS for NodeThu, 10 Sep 2026 23:20:31 GMTSat, 22 Jan 2022 15:38:33 GMT60<![CDATA[Reply to Freeze fresh cured sausage & smoke later? on Mon, 24 Jan 2022 00:17:14 GMT]]>I agree. I plan to leave frozen and cook as needed. Thanks.

]]>https://waltonsdev.nodebb.com/post/66158https://waltonsdev.nodebb.com/post/66158Mon, 24 Jan 2022 00:17:14 GMT<![CDATA[Reply to Freeze fresh cured sausage & smoke later? on Sun, 23 Jan 2022 23:48:42 GMT]]>keend0 I haven’t done that, I am not a big fan refreezing meat. You would need to let thaw before you smoke them and dry them off before smoking, not sure how well they would pick up smoke. Maybe Jonathon.

]]>https://waltonsdev.nodebb.com/post/66152https://waltonsdev.nodebb.com/post/66152Sun, 23 Jan 2022 23:48:42 GMT<![CDATA[Reply to Freeze fresh cured sausage & smoke later? on Sun, 23 Jan 2022 22:55:57 GMT]]>I have not and it has never crossed my mind to do so.
THat said I can’t believe that it would work because of the cure & accelerator, BUT I don’t have any formal training on this subject.
If you try it please post your results here.

]]>https://waltonsdev.nodebb.com/post/66149https://waltonsdev.nodebb.com/post/66149Sun, 23 Jan 2022 22:55:57 GMT