smoked sausage - cooking then freezing?

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smoked sausage - cooking then freezing?

Postby badjak » Sun Aug 10, 2014 5:23 am

Hi
I just made a batch of smoked sausages.
The previous times I have done that I have finished them of by poaching or in the oven till they got to the required internal meat temperature.
But can't I freeze them straight out of the smoker and then cook them till the right temperature when I want to eat them? Or is it better/safer to do it the other way around?
Life is too short to drink bad wine
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Re: smoked sausage - cooking then freezing?

Postby crustyo44 » Mon Aug 11, 2014 10:32 am

Hi Anne Marie,
As long as you added the correct amount of cure #1, I can't see any hassles by freezing them straight out of the smoker. Do label them accordingly though.
Good 'Luck,
Jan.
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Re: smoked sausage - cooking then freezing?

Postby badjak » Mon Aug 11, 2014 5:20 pm

Thanks Jan,
I poached most of them, and put 2 directly in the freezer, just to check if there is a taste difference...
Life is too short to drink bad wine
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Joined: Thu Aug 22, 2013 7:10 am
Location: in the hot zambezi valley


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