I'm traveling from St. Louis 2 weekends in a row (mardi gras and one weekend to make 600 lbs of summer sausage) I would like to take some ABTs for both weekends. Can I make them a couple of days before the first trip, refrigerate half for the first weekend and freeze the second half for the second weekend? Both will be reheated in a an oven. I'm just worried about the frozen ones I did a search in the ABT forum and didn't find anything about how they turn out after freezing and reheating.
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1/27/10 at 6:47pm