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Can I freeze this?

post #1 of 4
Thread Starter 

Can I have cream cheese/jalapeno mixture inside breakfast pan sausage wrapped in bacon, cooked, cooled and frozen?  Then slowly re-heat on pit the night before cook-off for munchies?

post #2 of 4

I personally would rather freeze it assembled but not cooked. Then you don't have any concerns about it not reheating properly. The best part of a fatty for me is the glistening fat that pours out when you cut into it. If you cook, freeze, and reheat it you could loose all that fat. 


I like to assemble fatties the day before and refrigerate them. Then I let them rest at room temp for 30 minutes before smoking.

post #3 of 4
Thread Starter 

Thanks!  I normally make/fridge/bring to room temp then smoke.  I'll make/freeze/defrost/bring to room temp then smoke.  My time this cook-off is limited but still would like to feed a few folks Friday night.  I sure will let you know how it is.  If y'all get to Texas let me know.  I'll put you up and show you around.  If you've never been................we think it's heaven.  Thanks again, Teresa/936-344-6185 P.S. I'm about fifty miles north of Houston.

post #4 of 4
I make my abt stuffing in bulk and thaw some when I make then. It works fine. The consistency right after you thaw is a bit weird, but it goes back to normal when you stir it. I can't tell the difference in the finished product.
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