I am not familiar with this type off sausage but have you thought about flavoring for brewing/distilling I have no idea if this will work just a thought for the barley
freezing meat without smoking
can I freeze pepperoni, salami, Italian sausage, cased with seasoning and sure cure, and smoke it at later, or does it have to be smoked right away
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Phil 1 I have ran into issues before and held them in the freezer for a week or so till I could get back to them. I had no issues and everything turned out great.
Yes you can refreeze if you really need to. For the best quality finished product, you really want to grind whole fresh meat and fully process it within a narrow time window. The quality of ground meat degrades over time, whether it is frozen or fresh