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.

Has anyone tried freezing cured/stuffed summer sausage and then thawing it and smoking it at a later date?

I use pork loin instead of shoulder. It is more of a white meat than lshouldet and it helps offset the darkness of duck meat. I also use a medium plate grinder on the pork instead of a fine plate. Lastly I add 10% pork fat.