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I don't recommend it being ground meat but you can, but your process cannot go over 40 degrees and you will need to have all your equipment sanitized before use. Petty much you would have to process in a walk in refrigerator that has been thoroughly cleaned.
I would stuff, smoke/cook to 160 IT, then refreeze the sausage and thaw/reheat and serve later
Did you grind/season the meat or did you buy it already ground/seasoned