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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?

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.

Thanks Jan,
I poached most of them, and put 2 directly in the freezer, just to check if there is a taste difference...