I am going to make some cured sausage tomorrow and now that time is getting close, I have a couple of questions:
1. Is it safe to make the sausage using cure 1 then stuff, vacuum pack and freeze the sausage to smoke at a later date at low temps for several hours (probably 8 to 10 hours)? I don't know if the cure 1 will still protect against food poising after it is frozen, thawed and then smoked. Will the quality of the sausage suffer doing this method?
Thank you for any help you can provide and I will post some pictures of my sausage making either Sunday or Monday.