I made a fairly large batch of summer sausage to give away as Christmas presents a few weeks before the holiday. When it came time to give away I defrosted them and noticed they had a small bit of crumble to them rather than the nice texture they had before freezing. Its really no big deal since most people didn't know the difference but it bothers me and I don't understand the mechanics of what happened. Any thoughts or advice on this would be appreciated. Thanks in advance.
I'm thinking water was pulled from the sausage when frozen as I didn't wrap them or anything. Just let the casing be the wrapper. Was wondering if there was anything I could add to the mix to make it more freezer friendly or is this just the way it is with freezing.